Product Search
Oven Roasted Beef
Ingredients:
For the marinade
1 cup extra virgin olive oil
5 cloves garlic, crushed
3 Tbsp Modenaceti Gold Balsamic Vinegar
2 tsp fresh thyme (or 1 tsp dry)
2 Tbsp fresh rosemary (or 1 tsp dry)
½ cup fresh parsley
2 tsp freshly ground black pepper
1 bay leaf
Salt to taste
For reduction balsamic vinegar sauce
½ cup Modenaceti Gold Balsamic Vinegar
1 Tbsp freshly chopped parsley
1 Tbsp fresh rosemary (or ½ tsp dry)
1 tsp fresh sage (or ½ tsp dry)
1 tsp fresh thyme (or ½ tsp dry)
Directions:
Mix marinade ingredients thoroughly. Baste meat (eye-round, prime rib or cut of your choice) well and let meat marinate in this blend at least 2 hours in the refrigerator, or overnight. Remove meat from marinade, and pat dry. Roast until cooked according to your preference. For the sauce, combine ingredients in a saucepan over low heat while stirring. Simmer, while continuing to stir until sauce becomes thick. Slice roast beef, and place on individual plates. Use sauce for dipping or drizzle over each slice of roast beef, and serve.
