Feast your eyes on the culinary masterpiece that is Tarragon Crusted Roast Beef, a dish that tantalizes the taste buds and elevates any dinner table to a realm of pure indulgence. This exceptional dish features tender, succulent beef enveloped in a herbaceous and flavorful tarragon crust, resulting in a symphony of textures and flavors that will leave you craving for more. Accompanying this main attraction are three delectable sauces - a rich red wine sauce, a creamy horseradish sauce, and a tangy lemon caper sauce - each adding a unique dimension to the beef's inherent richness. Whether you're a seasoned home cook or a culinary novice, this comprehensive guide will lead you through the steps of preparing this exceptional dish, ensuring a spectacular meal that will impress your family and friends.
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HERB-CRUSTED ROAST BEEF
It's 15 years now I've been married to a man who loves beef. For a long time, though, I was reluctant to cook a roast for fear of ruining a nice cut of meat. Finally, I started buying roasts on sale and experimenting. This bottom round roast recipe was the result... now, my husband doesn't want a roast any other way. -Teri Lindquist, Gurnee, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.
Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 474mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.
TARRAGON BEEF STEW WITH VERMOUTH
Simply throw it all together, cover, and walk away. Return to a rich, hearty, dark stew. Serve with heavy, rustic breads and strong cheeses, such as smoked Cheddar, baked Brie, or Roquefort.
Provided by Christine M. Cook
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h15m
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter In a large stockpot over medium-high heat. Add the beef stew meat, and fry for 2 to 3 minutes, or until evenly browned on the outside.
- Pour the chicken broth, water, and vermouth into the stock pot. Add the potatoes, carrots, and garlic. Season with tarragon, bay leaf, Worcestershire sauce, sugar, honey, salt and pepper. Bring to a boil, reduce heat, and cover. Cook 2 1/2 hours to blend the flavors.
- Remove cover and continue cooking 20 minutes, or long enough to evaporate enough liquid to reach your desired thickness.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 29.7 g, Cholesterol 76.6 mg, Fat 20.2 g, Fiber 1.9 g, Protein 21.2 g, SaturatedFat 8.9 g, Sodium 423.5 mg, Sugar 13.5 g
ROAST CHICKEN WITH TARRAGON
Provided by Barbara Kafka
Categories dinner, roasts, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Remove fat from the crop and cavity of the chicken. Remove the neck, gizzards and liver and freeze for another use.
- Squeeze half the lemon all over the skin of the chicken. Season the skin with salt and pepper. Stuff the cavity with the remaining half lemon, garlic and 1 bunch whole tarragon.
- Put the chicken in a roasting pan, breast side up, and roast 45 minutes to 1 hour, or until the juices run clear. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
- When chicken is done, tilt it over the roasting pan to let the cavity juices run into the pan. Remove the chicken to a platter. Pour off the fat from the roasting pan.
- Put the pan on top of the stove. Add the wine and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Stir in tarragon leaves. Let simmer 5 minutes once the pan is thoroughly deglazed. Serve the pan juices over the chicken or pass it separately in a sauce boat.
Nutrition Facts : @context http, Calories 897, UnsaturatedFat 37 grams, Carbohydrate 10 grams, Fat 59 grams, Fiber 2 grams, Protein 75 grams, SaturatedFat 17 grams, Sodium 1454 milligrams, Sugar 1 gram, TransFat 0 grams
HERB-CRUSTED ROAST BEEF
Make and share this Herb-Crusted Roast Beef recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Put the roast with the fat side up, in an ungreased roasting pan.
- Mix together the cloves, mustard, lemon juice, oil, and Worcestershire sauce; stir to mix well.
- Pour over and evenly coat the roast.
- In a bowl, add the next 6 ingredients; mixing well.
- Rub herb mixture over roast.
- Bake roast, uncovered, at 325 degrees for 1 3/4 to 2 1/4 hours or until desired degree of doneness.
- Remove from oven and place roast on a warm serving platter.
- Let stand for 10-15 minutes.
- Add 2 cups water and bouillon granules to pan drippings.
- Bring mixture to a boil.
- Mix together flour and 1/3 cup of water; stirring until smooth; gradually add to pan.
- Cook until bubbly and thickened, stirring constantly.
- Slice roast and serve with gravy.
Nutrition Facts : Calories 449, Fat 27.8, SaturatedFat 10.2, Cholesterol 153.2, Sodium 765.7, Carbohydrate 4.1, Fiber 0.4, Sugar 0.6, Protein 43
ROAST FILLET OF BEEF WITH MUSHROOM-TARRAGON SAUCE
Make and share this Roast Fillet of Beef with Mushroom-Tarragon Sauce recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 400F degrees.
- Heat oil in large skillet over high heat.
- Pat beef dry.
- Add to skillet and brown on all sides, turning frequently, about 7 minutes.
- Place rack in roasting pan.
- Transfer beef to rack.
- Roast about 25 minutes for rare, or longer, if desired.
- Pour oil from skillet.
- Add butter and melt over medium-low heat.
- Add shallots and saute 1 minute.
- Add mushrooms, tarragon and salt.
- Increase heat to medium, cover and cook until mushrooms release their juices, stirring once or twice, about 6 minutes.
- Add wine and bring to boil.
- Boil uncovered until almost no liquid remains, about 2 minutes.
- Mix in 1 cup stock.
- Stir cornstarch and remaining ¼ cup stock in small bowl.
- Add cornstarch to mushroom sauce and bring to boil; stirring constantly.
- Boil until thickened, about 1 minute.
- Cut beef into ½ inch slices.
- Overlap slices on plates.
- Spoon sauce over and serve.
- This is excellent served with Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs (in my recipes).
TARRAGON ROAST CHICKEN WITH SUMMER GREENS
Make a Sunday roast with a healthy spin and seasonal flavours. Our gluten-free chicken recipe is rich in iron, folate, vitamin C and fibre
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 2h
Number Of Ingredients 12
Steps:
- Heat the oven to 190C/170C fan/gas 5. Finely grate the zest and squeeze the juice from the lemon, then set aside, keeping them separate from each other. Put the squeezed-out lemon and the tarragon sprig in the chicken cavity. Tip the potatoes into a large roasting tin and toss with the oil and a grinding of black pepper. Sit the chicken in the middle, but not on top of the potatoes and roast for 1¼-1½ hrs until the chicken is cooked but still moist, and the potatoes are tender and golden. Remove the tin from the oven, pour off any juices into a jug and set aside. Toss the lemon zest through the potatoes and leave the chicken to rest, covered, while you cook the greens.
- Pour 150ml water into a pan and add the bouillon. Drop in the leeks, cover and cook for 2 mins, then add the asparagus and peas. Cover again and cook for 2 mins more. Finally, stir through the spinach to wilt it. Pour the roasting juices into the veg with 2 tbsp lemon juice, the yogurt and tarragon leaves, and stir well. If you're following our Healthy Diet Plan, serve half the veg with the meat from a skinless chicken leg and breast. Eat the other breast and leg with the remaining veg on another day. Will keep for up to three days, covered, in the fridge. To serve, reheat on plates in the microwave. Reserve any meat left on the carcass for our healthy quinoa salad.
Nutrition Facts : Calories 486 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 51 grams protein, Sodium 0.47 milligram of sodium
ROAST FILLET OF BEEF WITH CORNICHON TARRAGON SAUCE
Categories Milk/Cream Mixer Mustard Roast Beef Tenderloin White Wine Chill Tarragon Gourmet
Yield Serves 18
Number Of Ingredients 9
Steps:
- Rub the fillets with the oil, season them with salt and pepper, and in a large roasting pan, leaving space between the fillets, roast them in a preheated 550°F. oven for 23 minutes, or until a meat thermometer registers 130°F., for medium-rare meat. Transfer the fillets to a platter and let them stand, covered loosely with foil, for 15 minutes. In a bowl with an electric mixer cream together the butter and the mustard. In a large saucepan combine the shallot, the wine, and the tarragon and cook the mixture over moderately high heat until the wine is reduced to about 1 cup. The mustard butter and the shallot mixture may be made 1 day in advance and kept covered and chilled. Reheat the shallot mixture before continuing. Add the cream and the cornichons, reduce the heat to low, and whisk in the mustard butter, a little at a time, and any meat juices that have accumulated on the platter. Season the sauce with salt and pepper and keep it warm, but do not let it boil. Slice the fillets and nap the meat with the sauce.
Tips:
- Choose the right cut of beef: For this recipe, a standing rib roast or prime rib roast is ideal. These cuts are well-marbled and have a good amount of fat, which will help keep the beef moist during cooking.
- Prepare the beef properly: Before cooking, remove the beef from the refrigerator and let it come to room temperature for about an hour. This will help the beef cook more evenly.
- Make sure the oven is hot enough: Preheat the oven to 450°F (230°C) before roasting the beef. This will help to create a nice crust on the outside of the beef while keeping the inside tender and juicy.
- Roast the beef for the right amount of time: The cooking time will vary depending on the size of the beef roast, but a good rule of thumb is to cook it for about 15 minutes per pound. For a medium-rare roast, cook it for about 10-12 minutes per pound.
- Let the beef rest before carving: After roasting, let the beef rest for about 10-15 minutes before carving. This will help the juices to redistribute throughout the beef, making it more tender and flavorful.
Conclusion:
This tarragon-crusted roast beef recipe is a delicious and elegant dish that is perfect for a special occasion. The beef is roasted to perfection and the tarragon crust adds a unique and flavorful touch. Serve this dish with your favorite sides, such as roasted potatoes, asparagus, or mashed potatoes.
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