What is the most tender cut of beef to use for a roast and how long do you cook it?

Answer 1

beef tenderloin is probably the most tender. With a cut of meat like this, don't add anything to it. It is expensive and tastes good just the way it is. Salt/Pepper, sear it in a hot as hell cast iron pan for a minute or two and then finish it in a really hot oven. Get a meat thermometer and take it out when it hits 110 degrees then tent it (put it under a loose aluminium foil tent) for 15 minutes. that should get you to medium rare. Serve it with potatoes, maybe a scalloped potato dish made with gruyere. and make a finishing sauce with the pan scraping, drippings, and some good stock and demi glace.

I personally don't like the tenderloin, there isn't enough fat. I lean towards the rib-eye, but its not as tender as the filet mignon (another name for tenderloin).

Answer 2

Standing Rib roast (prime rib roast)
Unless you were to buy an entire filet mignon, which would be a whole lot of money.
Cooking times usually depend on the weight of the roast. Unless you use the "do not peek" method:

1 rib roast (5-6 lbs)
2 tablespoons onion salt
2 tablespoons seasoning salt
2 tablespoons garlic powder


Preheat oven to 500º.
Mix seasonings together and pat all over the roast.
It probably won't stick very well to the fat side but that's ok.
Put the roast in a Dutch oven, preferably on a small rack to lift it off the bottom of the pot.
Bone side up (fat side down).
Place a meat thermometer in the middle of the roast being careful not to get too close to the bone.
Cover with lid (you need a fairly large Dutch oven so the lid will fit on properly).
Cook the roast in the oven for 5-6 minutes per pound, then shut off the oven.
DO NOT OPEN THE OVEN DOOR FOR TWO HOURS, UNDER PENALTY OF DEATH!
****The 2 hours starts as soon as the roast is put in the oven****.
After two hours, take it out and check the temperature.
If it's 140º, it's perfect!
If it's cooler, put back in oven at 375º until it reaches 140º.
This procedure will yield a PERFECT MEDIUM RARE PRIME RIB.
Don't ask how to do medium or well done because cooking prime rib past medium rare is a felony.

Answer 3

Well, you can go with filet mignon, but that's not much of a "roast". Perhaps a bone-in rib-eye. Just season it with salt and fresh cracked pepper. Start it at 400 degrees for thirty minutes, then turn the oven down to 200 degrees and let it roast slowly. As far as tenderness is concerned, marbling of fat in the meat is essential. This is the little "ribbons" of fat that permeate the cut and helps the fibers stay loose while cooking. If you don't see any little strips of fat (i.e., If it's solid red, no white) you're in for a tough roast, regardless of what you do to it. Good luck!

Answer 4

the most tender cut of beef is a Prime Rib Roast it is spendy. You would cook it for 20 mintes a pound. A 4 pound roast would take about it would be 80 minutes or about 1 hour 10 minutes Check with meat thermometer. This is for medium rare. This he tenderest... it will be pink in the center and redish on theoutside and have a nice crust on the outside.

Answer 5

A whole tenderloin(filet) is the most tender. But it will also be the most expensive! I would brown it at 500 degrees F. for maybe ten minutes then reduce the heat down to 350-375 degrees until a meat thermometer inserted into the thickest part reads as follows-

Cooking time will depend on size.

125 degrees for rare
130degrees for med. rare
135 degrees for medium
Cook it more and you should be ashamed!!
Pull it out of the oven and let rest for 10 -15 minutes.

The temp will continue to come up about ten to fifteen degrees as you let it rest before carving.

Slice across grain, reserving juices for Au jus.

YUM.....

Answer 6

we use a "chuck" roast. it has just enough fat to have excellent flavor. The best way to fix it is in a crock pot. place the roast (frozen or thawed) into the crock pot, add 2 cups water, put 6 beef bouillion cubes in the water, add a little garlic, black pepper, and we like to put in a splash of soy sauce and a small handfull of dried onions. Set it on high, cover and forget. Let it cook all day. when your ready for dinner, take out the roast, thicken the juice into gravy, and have it with mashed potatoes, or white rice. Great and simple meal.

Answer 7

You can buy thermometers that you stick into meat to see how hot it is, which will tell you whether it is cooked or not. Another way is to stick a skewer, metal or wooden into the middle, and if blood runs out its not cooked, and if clea juices run out, its ready! Make sure you rest it for at least five minutes so you dont lose the juices when slicing, to keep it tender.

Answer 8

have a look at this:
Beef fillet with spices and Red Thai Chilli sauce
Ingredients:

* 1 tbsp ground Cumin
* 1 tbsp ground Coriander
* 1 tsp ground Cardamom
* 750 g Beef eye fillet
* Salt and Pepper

Chilli Jam

* 2 tbsp Olive oil
* 2 medium Red Peppers, chopped
* 2 small Tomatoes, chopped
* 3 small Red Onions, chopped
* 4 Red Thai Chilli, seeded and chopped
* 3 cloves Garlic, crushed
* 125 ml White wine Vinegar
* 110 g Caster Sugar
* 50 g Brown Sugar
* 1 tbsp Balsamic Vinegar

Method:

* Mix cumin, coriander and cardamom in a bowl. Season with salt and pepper.
* Roll beef in spices, cover and leave in fridge for 3 hours.
* Preheat oven to 180 C/ Gas mark 4.
* Lightly oil a baking dish and cook the beef uncovered for 45 minutes.
* To make chilli jam: cook onion, garlic, red pepper and chilli in olive oil over low heat for 20 minutes until red pepper is soft.
* Add white wine vinegar and caster sugar to the chilli mixture and stir until sugar is dissolved. Simmer uncovered for 15 minutes until mixture is thick.
* Stir in balsamic vinegar and brown sugar into the pan. Blend the mixture until roughly chopped.
* Serve beef with jam on top.

Answer 9

5-10 lb. Sirloin tip placed on a hot BBQ grill for about 5 minutes each side to sear. Then turn heat down to 270 F. and while turning every 15 minutes, glaze with a mixture of crushed garlic, olive oil, sea salt and black pepper. Use a meat thermom. to cook to your desired rare-ness. Serve with green salad and scalloped potatoes.