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Festive Roast Beef Recipe

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This recipe for Festive Roast Beef, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Gedcke
Added: Monday, January 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
10 lb large end section of beef tenderloin or beef filet



Marinade:

2 cups red wine
1/2 c olive oil
2 onions finely chopped
1/2 c chopped parsley
3 cloves garlic, crushed
2 bay leaves
1 tsp each salt and pepper
1/4 c. butter


4 lbs potatoes, peeled and cut in half
6 c. broccoli florets
cherry tomatoes

Directions:
Directions:
Mix together marinade ingredients. Place in a heavy-duty resealable plastic bag with the beef. Marinate for 8 hours or overnight in refrigerator. Remove beef from marinade and place in large roasting pan. Roast in a pre-heated 425F oven for 20 minutes. Reduce oven temperature to 375F continue to cook for further 2 1/2 hours or until meat thermometer inserted in center of roast registers 140F for rare beef. Add potatoes for the final hour, turning potatoes over in pan after 30 minutes. Meanwhile strain marinade, bring to boil in saucepan boil until mixture thickens. Stir in butter, set aside and keep warm. Lightly steam broccoli. Let beef stand, covered, for 15 minutes before carving. To serve slice beef and arrange on platter with roast potatoes, broccoli and cherry tomatoes. Serve sauce separately.

Number Of Servings:
Number Of Servings:
18 - 20
Personal Notes:
Personal Notes:
This recipe is for serving a large group. It can easily be scaled down using a smaller roast.

 

 

 

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