Seven oven roasted meat recipes to share with friends or family

The oven is an excellent ally for when many of us get together to eat. If a few months ago I selected seven recipes for baked fish for family gatherings, today I have prepared these seven recipes for roast meat in the oven to share with friends or family.

A piece of roast meat at its point, with a simple garnish, is perfect to feed a group of eight people, and in general, it is a dish that everyone always likes. I hope this selection of oven roasted meat recipes comes in handy.

Seven oven roasted meat recipes to share with friends or family

1. Beef chateaubriand with mushroom sauce

The chateaubriand is one of the cuts into which the beef or beef sirloin is divided, coinciding with its highest or top part and it is excellent for grilling and sharing due to its size.

  • Ingredients: Sirloin (beef or ox) (ask for the top), 700 g, Onion, Carrot, Extra virgin olive oil, Salt and pepper to taste, Cognac a chorreón, Liquid cream for cooking, 50 ml

  • Preparation: The first part is to square the piece into a cylinder, for which we will have to cut the tip and tie the piece with a kitchen thread. So when we then make it in the oven, it will cook evenly. Once tied, brown the chateaubriand in a frying pan with olive oil, turning it on all sides. When it is golden, we transfer it to a baking dish and cook it without further ingredients at 180º for 20 minutes. So it is tender and juicy and with a very rosy appearance. If you want the meat more done, you can prolong the cooking 5 or 10 more minutes, but this is a luxury. Once the meat is roasted, we cover it with aluminum foil and let it rest for about ten minutes so that the juices settle and circulate. To make the sauce, we cut all the cuts we had made by squaring the piece and browned them in the same pan. We also add the onion and carrot and continue browning for about ten minutes, letting all the ingredients take color. Add the brandy and let it reduce until it evaporates. Then we add the liquid cream and the juices that the meat releases when filleting it in slices of one and a half cm thick. Strain and give a final boil to the whole. We serve a couple of steaks per serving with a little of our Irish potato and chive puree champ as garnish and a tablespoon of the sauce served on top as you see in the photo above, and we can take it to the table to the delight of our family , or our guests.

Complete recipe | Beef chateaubriand

2. Canarian roasted leg

It is one of the most traditional dishes in the Canary Islands and it is perfect to share, since it is made with a leg or a shoulder of pork in the oven.

  • Ingredients: Pork lean piece of ham, 1.2 kg, Fresh rosemary to taste, Coarse salt, Ground black pepper, Black peppercorns, Fine Herbs, Extra virgin olive oil
  • Preparation: We begin by making some rhombus-shaped cuts to the ham leg, in the skin area. Then, we cover the leg with coarse salt and leave it for about two hours in the fridge. After that time, remove the piece at room temperature and remove the salt. In a mortar, crush black pepper, fresh rosemary, aromatic herbs and seasonings to our liking and make a mixture. We smear the pork leg with olive oil and paste this mixture of spices on the surface. Bake for one hour for each kilo of meat at 200º. If we use a whole leg or a piece of 3 kg for example, it is convenient to protect with an aluminum foil after one hour of cooking so that it does not burn excessively. If you use a piece of kilo and a peak like me, it is enough with an hour and a quarter of an oven, without the need to cover. We let the meat cool in the oven, it will take an hour or more, and then we wrap it in aluminum foil and put it in the fridge for two hours. Once cold, we cut it into very thin sheets and we have it ready to consume, both cold and hot, accompanied by the juices from the cooking.

Complete recipe | Canarian roasted leg

3. Iberian pork prey to Pedro Ximénez

Iberian pork prey is a highly infiltrated meat that is very well roasted in the oven if you cook it whole and fillet it later.

  • Ingredients: Presa (Iberian pork) whole, without fillets, 1, Piquillo peppers, 6, Chicken or meat broth, 150 ml, Pedro Ximénez,
  • Preparation: We let the meat temper out of the fridge for at least an hour, since we are going to cook it very little and we do not want it to be cold inside. We heat a grill or carmel for five minutes, without putting anything inside, so that it reaches a great temperature. After that time, add a tablespoon of extra virgin olive oil and put the Iberian pork prey to cook over a very high heat, pressing the meat a little against the grill, so that the outside is browned well. It will take about five minutes on each side for the piece to cook. Then, we take it out and reserve it hot so that the juices are distributed well inside. On the same grill, we break down the juices of the meat with the broth and the Pedro Ximénez wine, letting the sauce reduce to almost caramel. At that time, we reintegrate the prey on the grill and let it cook for one minute on each side, bathing the outside with the juices using a spoon to cause a lacquering effect.In a frying pan, cook the piquillo peppers leaving them for a couple of minutes on each side and finish them off by adding some fleur de sel crystals. Fillet the meat and serve it, bathing the slices with a few tablespoons of the Pedro Ximénez sauce.

Complete recipe | Iberian pork prey at Pedro Ximénez

4. Traditional beef round

It is one of the family classics and although it is not a very juicy meat, it is a very tender meat that is liked by young and old, especially thanks to its delicious sauce.

  • Ingredients: Beef round, 1.5 kg, Large onion, 1, Garlic cloves, 6, Bay leaf, 2, Dried thyme, Extra virgin olive oil, Salt, Ground black pepper, White wine, Water
  • Preparation: The most practical thing is that we ask the butcher to prepare the meat for us, removing the fat from the surface and tying it with string, if we cannot do it at home. To get more flavor, I usually marinate it the night before and let it rest in the fridge until the day after. First, we peel the onion and cut it into large wedges, then place it on a tray that can go to the oven. On it we place the previously seasoned beef. We watered the round with a good splash of olive oil and another of white wine, also generous. Sprinkle with thyme on both sides. We break the garlics and add them to the tray, next to the bay leaf. Finally, we put a little water so that sauce forms during cooking. We put the tray in the oven preheated to 180ºC and let it go on both sides for about an hour. When the meat is done but juicy we remove it from the tray and place it on the fire, so that it reduces the content. We can add a little more wine and water if we want more sauce to come out or that it is not so concentrated. We pass the content through the Chinese. We will serve the dish by cutting the meat into not very thick slices and with the sauce on top.

Complete recipe | Traditional beef round

5. Traditional Wellington sirloin (and on video)

It is a magnificent dish to prepare when we have a good group to eat, due to the satiating effect of the puff pastry, the filling and the meat. In Carmen's recipe, you can see it on video.

  • Ingredients: Sirloin (beef or ox) in one piece, 1 kg, Shallot, 4, Mushrooms, 600 g, Liquid cooking cream, 15 ml, Worcestershire sauce, 15 ml, Foie pate, 50 g, phyllo dough, 1, rectangular sheet puff pastry, 1, 1 beaten egg, extra virgin olive oil, 45 ml, Dijon mustard, dried thyme, salt and ground black pepper
  • Preparation: We begin by preparing the duxelle with which to wrap the sirloin. Chop the shallots. We clean the mushrooms of possible earth remains and chop. Heat the oil in a frying pan and poach the shallot. When it is tender we add the mushrooms, salt and pepper and sauté until there is no juice left. Add the liquid cream, the Worcestershire sauce, cook for a couple of minutes, remove and let cool. Season the sirloin with salt and pepper. Heat a griddle or large skillet, add a little oil and seal the sirloin over high heat on all sides. We remove and let cool. When the sirloin and duxelle are cold we proceed with the recipe. We spread one or two sheets of phyllo dough on the work table and, on it, we spread the duxelle, the foie pate in pieces and sprinkle with thyme. Spread the sirloin with a thin layer of mustard and place it on one side. Wrap with the phyllo dough, cutting the excess from the sides. Next we spread the puff pastry on a sheet of sulfurized paper and place the sirloin on top. We wrap, leaving the union of the puff pastry at the bottom and closing the sides, for which we help ourselves with beaten egg. We help ourselves with beaten eggs. Brush the entire surface of the puff pastry with beaten egg (if we have leftover puff pastry we can decorate with strips or other shapes). We transfer the sirloin to a baking tray. We cook for 30-40 minutes (depending on the point we want to give the meat) in the oven, pre-heated to 210ºC, placing the tray on the bottom of it. In this way the puff pastry joint will be sealed quickly. Let stand 10 minutes before cutting and serving.

Complete recipe | Traditional Wellington Sirloin

6. Beef roast beef with candied apple wedges

A delicious recipe easy to share, and that can be ready in advance, being equally good cold and hot.

  • Ingredients: Beef tenderloin, 1.5 kg, Apple, 2, French onions, 12, Butter, 50 g, Extra virgin olive oil 2 tablespoons
  • Preparation: We begin by browning the loin of beef or roast beef - which we will have meshed or requested to be tied in the butcher shop -, in a pan with 20g of butter. Don't be afraid to leave it for a couple of minutes for each face. Inside it will barely cook but will take on a great color for later. Also, due to Maillard's caramelizing reactions, the sauce will later become darker in color and more flavorful. In a baking dish we put the meat, the butter that has been in the pan, the onions and add a tablespoon of olive oil. Season lightly and bake. You can cook the meat at 190º for an hour and a half, for a more cooked and brownish appearance, or if you like me but rosy but cooked meat, as seen in the collage photo a little below, roast it to 130º for two hours. If you put a probe in the center you can control the temperature in the heart of the piece to leave it to your liking. Once the roast beef is cooked, let it rest, wrapped in aluminum foil for 20 minutes so that the juices recirculate and settle. Also, it will be much easier to cut thin slices. Meanwhile, we remove the onions that will have been cooked very slowly with the meat and its juices. To make the garnish, we cut two apples into wedges as if they were potatoes and brown them with 30g of butter. When the apples are there, we also put the candied onions and brown them to make them look better. To make the sauce, we collect the cooking juices that were left in the oven dish, deglaze with a splash of wine or cognac and grind with the mixer, adding one of the candied onions so that the sauce has more body. We serve separately in gravy boat.

Complete recipe | Roast beef with candied apple wedges

7. Beef tenderloin in red wine sauce

A fabulous recipe that you always like at meals and gatherings of friends. The meat is tender and juicy and the sauce has that wine aroma that works perfectly for spreading bread.

  • Ingredients: Sirloin (beef or ox), 2 kg, Salt and pepper to taste, Red wine 1 bottle, Meat broth, 500 ml, Sugar 5 tablespoons
  • Preparation: To make the sauce, we serve ourselves a glass of wine to taste it and put the rest of the bottle in a saucepan over medium-high heat. We look at the level it has and let it drop by half. Add the meat stock and let it reduce by half. Meanwhile, we put the sirloin very clean in a baking dish and roast it at 175º in the oven with heat up and down for about 45 minutes. We put a baking tray full of water in the bottom of the oven so that there is abundant humidity. It will not be necessary to brown or mark the outside of the meat, which will be sufficiently browned with its passage through the oven, but we will have to turn the piece every 10 or 12 minutes so that it is made homogeneously on all sides. When the internal part of the meat is at about 55-60º measured with a thermometer or probe, the meat will be to the point, juicy but well cooked. Let it rest for about 10 minutes and fillet it in cuts of approximately one centimeter. The juices that have remained in the oven dish and those that are released when filleting the meat are added to the reduced red wine sauce, adding the sugar and raising the heat to the maximum so that it reduces and thickens a little more. With 4 or 5 minutes it will be enough. We serve the sirloin calculating two fillets per person and sauce with a tablespoon of the wine sauce on top.

Complete recipe | Beef tenderloin with red wine sauce

Tags:  Desserts Fish Meats And Birds 

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