Best 6 Roast Beef With Rosemary Mayonnaise Recipes

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**Roast Beef with Rosemary Mayonnaise: A Culinary Delight**

Embark on a culinary journey with our enticing Roast Beef with Rosemary Mayonnaise recipe. This classic dish combines succulent, tender roast beef with a delectable rosemary-infused mayonnaise, creating a harmonious balance of flavors. The article also features a collection of complementary recipes that will elevate your dining experience. From Yorkshire puddings to honey-roasted vegetables and savory gravy, these recipes offer a symphony of tastes that will tantalize your taste buds. Get ready to indulge in a feast fit for royalty, as we guide you through the art of crafting this timeless dish and its accompaniments.

Let's cook with our recipes!

ROSEMARY-GARLIC ROAST BEEF



Rosemary-Garlic Roast Beef image

This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. -Brenda Hlivyak, La Center, Washington

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9

4 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1 beef tri-tip roast (2 to 3 pounds)
4-1/2 teaspoons olive oil
12 small red potatoes, quartered
2 medium sweet yellow peppers, cut into 1-inch pieces
1 large sweet onion, cut into 1-inch slices

Steps:

  • Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 352 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 34g protein.

ROSEMARY POT ROAST



Rosemary Pot Roast image

Come home to a comforting, ready-to-eat entree with this slow-cooker favorite sized just right for two. It's so easy, and it fills the house with a wonderful aroma. -Marcia Schroeder, River Edge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 2 servings.

Number Of Ingredients 13

1 boneless beef chuck steak (3/4 inch thick and 3/4 pound)
1 to 2 teaspoons canola oil
1/4 cup beef broth
1/4 cup tomato sauce
1/4 cup dry red wine or additional beef broth
2 tablespoons chopped onion
1 garlic clove, minced
1-1/2 teaspoons dried parsley flakes
1/4 teaspoon minced fresh rosemary
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons cornstarch
1 tablespoon water

Steps:

  • In a large skillet, brown beef in oil on both sides. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, tomato sauce, wine, onion, garlic, parsley, rosemary, salt and pepper; pour over beef. Cover and cook on low until meat is tender, about 8 hours. , Remove beef and keep warm. In a small saucepan, combine cornstarch and water until smooth; stir in cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef.

Nutrition Facts : Calories 358 calories, Fat 19g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 472mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.

ROAST BEEF WITH ROSEMARY MAYONNAISE



Roast Beef With Rosemary Mayonnaise image

This is a nice dish to serve for a buffet because it's simple and the rosemary mayonnaise can be prepared 2 days ahead of time. I serve this with the little cocktail breads on the side so that guests can build their own sandwich and have always been asked for the mayonnaise recipe. I also use the leftover mayonnaise on salmon and sandwiches.

Provided by lazyme

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

4 teaspoons rosemary, finely chopped
4 teaspoons distilled white vinegar
2 cups mayonnaise
1 garlic clove, pressed
romaine lettuce leaf
2 lbs roast beef, thinly sliced
1 red onion, thinly sliced (optional)

Steps:

  • Place chopped rosemary and vinegar in medium bowl.
  • Let stand 15 minutes.
  • Whisk in mayonnaise and garlic.
  • Season rosemary mayonnaise to taste with salt and pepper.
  • (Can be made 2 days ahead; cover and keep refrigerated.).
  • Line large platter with romaine leaves.
  • Arrange roast beef atop lettuce.
  • Sprinkle with onion slices, if desired.
  • Serve roast beef and rosemary mayonnaise separately.
  • Makes 12 buffet servings or 8 main-course servings.

Nutrition Facts : Calories 436.9, Fat 29.1, SaturatedFat 6.4, Cholesterol 95.7, Sodium 480.2, Carbohydrate 14.2, Fiber 0.1, Sugar 3.8, Protein 30.9

OSCAR-STUFFED BEEF TENDERLOIN WITH ROSEMARY POTATOES AND BEARNAISE



Oscar-Stuffed Beef Tenderloin with Rosemary Potatoes and Bearnaise image

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 21

2 king crab legs, meat removed
1/4 cup mayonnaise
1 bunch chives, finely chopped
Kosher salt and freshly ground black pepper
1 lemon, juiced
One 1 1/4-pound beef tenderloin, trimmed of silver skin
6 to 8 thin asparagus, ends trimmed
Canola oil, for searing
Kosher salt
8 ounces Yukon gold potatoes
Canola oil, for frying
1/2 bunch rosemary
Flaky sea salt and freshly ground black pepper
1/4 cup champagne vinegar
1/4 cup dry white wine
2 medium shallots, minced
1 bay leaf
1 bunch tarragon
3 egg yolks
1 stick butter, melted
Salt and freshly ground black pepper

Steps:

  • For the beef: Preheat the oven to 400 degrees F.
  • Chop the crabmeat and place in a bowl. Add the mayonnaise and chives, and mix to combine. Season with salt, pepper and the lemon juice. Cover the bowl with plastic wrap and refrigerate until ready to use.
  • Make a shallow cut lengthwise into the beef and then continue cutting along the curve, until the beef is a flat sheet. Sprinkle the beef with salt and pepper. Spread the crab mixture in an even layer on the beef, then place the asparagus lengthwise over the crab with the tips poking out. Roll up the beef to make a pinwheel, then use butchers twine to tie it together in 1-inch increments. Heat an ovenproof saute pan over high heat and add some oil. Sear the beef on all sides, then transfer the pan to the oven and cook until the internal temperature hits 130 degrees F, 30 minutes. Remove the meat from the pan and rest on a cutting board before slicing.
  • For the potatoes: Place the potatoes in a saucepan filled with cool salted water. Cook the potatoes until tender, then drain and cool. Using your thumb or a spoon, smash the potatoes until they break apart slightly. In a straight-sided saute pan add enough oil to come 1-inch up the sides of the pan. Heat over medium heat until a deep-frying thermometer reads 365 degrees F. Add the rosemary and fry until crispy, then remove with a slotted spoon and drain on paper towels. Fry the potatoes until golden brown and crispy, then remove with a slotted spoon and drain on paper towels. Season with the flaky sea salt and pepper, and garnish with the fried rosemary.
  • For the bearnaise: In a small saucepan set over medium-high heat, combine the vinegar, wine, shallots, bay leaf and half of the tarragon. Bring to a simmer and cook until reduced by half. Remove from the heat and set aside to cool. Pour through a fine mesh sieve to strain out the solids.
  • In the pitcher of a blender, add the yolks and the vinegar reduction. With the blender running, add one-third of the butter in a slow, steady stream. Once it emulsifies, increase the blender speed to high and add the remaining butter. Add the remaining tarragon leaves, then season with salt and pepper and give it one more buzz. Set aside in a warm spot to hold the sauce.
  • Slice the beef into two portions and serve with the potatoes and bearnaise sauce.

ROAST BEEF SANDWICHES WITH HORSERADISH MAYONNAISE



Roast Beef Sandwiches With Horseradish Mayonnaise image

A simple and tasty sandwich. I usually use a sandwich roll and add the meat until it looks good, lol.

Provided by lazyme

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

1/3 cup mayonnaise
2 tablespoons prepared horseradish
1 teaspoon fresh rosemary, chopped or 1/2 teaspoon dried rosemary
1 French baguette, halved lengthwise, 12-inches
8 ounces roast beef, thinly sliced
2 medium tomatoes, thinly sliced
1 bunch arugula, stems removed

Steps:

  • Whisk mayonnaise, horseradish and rosemary in small bowl to blend.
  • Season dressing with salt and pepper.
  • Spread bottom piece of bread with half of dressing.
  • Top with roast beef, tomatoes and arugula.
  • Sprinkle with salt and pepper.
  • Spread remaining dressing on top piece of bread.
  • Press bread, dressing side down, onto arugula.
  • Cut into 4 pieces and serve.

Nutrition Facts : Calories 328.6, Fat 10.4, SaturatedFat 3.7, Cholesterol 88.4, Sodium 279.8, Carbohydrate 24.6, Fiber 2.8, Sugar 5.2, Protein 35.4

ROAST BEEF AND WATERCRESS WRAPS WITH ANCHOVY ROSEMARY MAYONNAISE



Roast Beef and Watercress Wraps with Anchovy Rosemary Mayonnaise image

Categories     Sandwich     Beef     Leafy Green     Herb     No-Cook     Picnic     Quick & Easy     Mayonnaise     Rosemary     Summer     Watercress     Tortillas     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 garlic clove
2/3 cup mayonnaise
2 teaspoons anchovy paste
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons finely chopped fresh rosemary
1/8 teaspoon black pepper
4 (10-inch) flour tortillas or sandwich wraps
1 lb thinly sliced rare roast beef (from deli counter)
6 oz watercress, coarse stems discarded

Steps:

  • Mince garlic with a large heavy knife, then mash to a paste with a pinch of salt using flat side of knife. Whisk together garlic paste, mayonnaise, anchovy paste, lemon juice, rosemary, and pepper in a small bowl.
  • Toast tortillas 1 at a time directly on burner (gas or electric) over moderately high heat, turning over and rotating with tongs, until slightly puffed and browned in spots but still flexible, about 30 seconds each. Transfer to a clean kitchen towel as toasted and stack, loosely wrapped in towel.
  • Spread mayonnaise (about 2 tablespoons, or more to taste) on top of each tortilla, then divide roast beef and watercress among tortillas, covering about half of rounds. Tuck in sides of tortillas and roll up tightly to enclose filling, then cut in half.

Tips:

  • Choose the right cut of beef: For roast beef, look for a well-marbled cut of meat, such as rib roast, strip loin, or tenderloin.
  • Season the beef generously: Before roasting, season the beef with salt, pepper, and other herbs and spices of your choice. This will help to develop flavor and create a crispy crust.
  • Roast the beef at a high temperature: This will help to create a flavorful crust and prevent the beef from drying out. The ideal internal temperature for roast beef is between 135°F and 145°F.
  • Let the beef rest before carving: After roasting, let the beef rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
  • Serve the roast beef with your favorite sides: Roast beef can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

Roast beef with rosemary mayonnaise is a classic dish that is perfect for any occasion. By following these tips, you can create a delicious and flavorful roast beef that your family and friends will love.

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