CLASSIC ROAST FILLET: A DELICIOUS, SIMPLE DISH TO TRY AT HOME

This dish is a classic for a reason - it's simple, delicious, and perfect for a casual night in.

Ingredients:

• 1 roast beef fillet
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• 1/2 cup red wine (optional)

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Season your beef fillet with salt and pepper to taste. Heat olive oil and butter in a large skillet over medium heat until melted, then place your beef in the pan. Cook for 3-4 minutes per side, or until browned all over.
3. Transfer the beef to a baking dish and bake in the oven for 15-20 minutes, or until cooked to your desired level of doneness (145 degrees Fahrenheit on a meat thermometer is medium rare).
4. Let the beef rest for 5-10 minutes before slicing into thin slices against the grain. Serve with pan juices and red wine, if desired (note that adding red wine will make the roasting juices thinner). Enjoy!

SLOW ROAST FILLET OF BEEF

Slow roast fillet of beef is a very easy and quick dish to make, and it's always a big hit with family and friends.

The first step is to preheat your oven to 350 degrees Fahrenheit. Then, take a large piece of aluminum foil and place the beef in the center. Next, season the beef with salt, pepper, garlic powder, and any other desired seasonings. Once that's done, fold up the sides of the foil so that it forms a tight seal around the beef.

Then, place the foil packet on a baking sheet and bake for about 45 minutes, or until the beef is cooked through. When it's done cooking, carefully remove the packet from the oven and let it rest for about 5 minutes before slicing and serving.

This slow roast fillet of beef is delicious served with some crispy roasted potatoes and fresh green beans. Enjoy!

ONE-POT COLD ROAST BEEF

Ingredients:

-1 beef chuck roast, 3-4 lbs. -1 onion, chopped -1 carrot, chopped -2 celery stalks, chopped -3 cloves garlic, minced -1 bay leaf -8 cups beef broth or stock -2 tablespoons tomato paste -2 tablespoons Worcestershire sauce -2 tablespoons soy sauce -1 teaspoon dried thyme leaves -salt and black pepper to taste

Instructions: 1. Preheat the oven to 375 degrees F (190 degrees C). 2. Put the beef roast in a large Dutch oven or pot. Add the onion, carrot, celery, garlic, bay leaf, beef broth or stock, tomato paste, Worcestershire sauce, soy sauce, and thyme. Season with salt and black pepper to taste. Bring to a boil over high heat. Lower the heat to medium low and cover with a lid. Simmer for 2 1/2 to 3 hours or until the meat is very tender. 3. Remove the roast from the pot and set aside on a carving board to cool slightly. Discard the bay leaf. Skim any fat from the surface of the soup with a spoon. Carve the roast into thin slices and serve soup hot with the sliced roast beef on top.

CROSS HAIRS COLD ROAST BEEF RECIPE

Ingredients: 1 (3-pound) beef chuck roast 2 tablespoons olive oil 1 teaspoon dried thyme 1 teaspoon paprika 1 teaspoon garlic powder ½ teaspoon salt ½ teaspoon black pepper 3 cups beef broth 2 tablespoons cornstarch Instructions:

1. Preheat oven to 350°F. Rub roast with olive oil, thyme, paprika, garlic powder, salt and pepper. Place in a roasting pan or Dutch oven. Pour beef broth around roast. Cover and bake for 3 hours or until the meat is tender.

2. Remove roast from the pan and let cool slightly. Skim fat from the surface of the broth and discard. Shred the meat with two forks and return to the broth. In a small bowl, whisk cornstarch and 2 tablespoons of broth until smooth. Stir into the shredded beef and bring to a boil over high heat. Cook for 1 minute or until thickened. Serve over mashed potatoes, rice or pasta if desired.

EASY COLD ROAST BEEF WITH POTATOES

Ingredients:

-1 beef eye of round roast, 3-4 lbs.

-2 lbs. small potatoes

-1/4 cup olive oil

-1 tablespoon garlic powder

-1 tablespoon onion powder

-1 teaspoon dried thyme leaves

-1 teaspoon salt

-1/2 teaspoon black pepper

Instructions: Preheat oven to 375 degrees F (190 degrees C). Place beef roast in a large roasting pan. Insert a meat thermometer into the center of the roast, making sure not to touch bone. Roast for about 1 1/2 hours, or until the meat thermometer registers 155 degrees F (68 degrees C). Cut small potatoes into quarters. In a small bowl, stir together olive oil, garlic powder, onion powder, thyme leaves, salt and pepper. Drizzle over potatoes and toss to coat. Remove beef from oven and let rest for 10 minutes before slicing. Serve with roasted potatoes.