A juicy roast beef can turn any lunch into a special meal. With varied cuts, aromatic seasonings and techniques that preserve the tenderness of the meat, it is possible to prepare dishes so tasty that it is difficult to resist. In addition to being versatile, these preparations can be accompanied by vegetables, salads and other nutritious ingredients, resulting in balanced, complete meals that are perfect for sharing with family or friends.

Next, check out 5 succulent roast meat recipes for a healthy lunch!

1. Filet mignon baked in wine sauce

Ingredients

Carne

• 1.5 kg of filé-mignon
• 3 tablespoons of olive oil
• 4 crushed garlic cloves
• 1 tablespoon of coarse salt
• 1 teaspoon ground black pepper
• 2 sprigs of fresh rosemary

Sauce

• 1/2 cup soy sauce
• 1 tablespoon of honey
• 1/2 cup dry red wine

Preparation mode

Carne

Remove the meat from the refrigerator about 30 minutes before cooking to bring it to room temperature. Then, season the entire piece with the garlic, salt, black pepper and 2 tablespoons of olive oil, spreading the seasoning over the entire surface. Heat the remaining oil in a frying pan. Over high heat, sear the meat on all sides, browning the surface well for approximately 2 to 3 minutes on each side. Remove and reserve.

Sauce

In the same frying pan, reduce the heat to low and add the dry red wine, soy sauce and honey. Mix well, scraping the bottom of the pan to incorporate the browned meat residue into the sauce. Cook for about 2 minutes, until the flavors are well integrated.

Finishing

Transfer the meat to a baking dish, pour over the prepared sauce and distribute the rosemary sprigs over the piece. Bake in a preheated oven at 200°C for 25 to 35 minutes to obtain a pink spot in the center, or leave for longer if you prefer the meat well done. Halfway through, baste the meat with the pan sauce to keep it moist and intensify the flavor. Remove the meat from the oven and let it rest for 10 to 15 minutes before slicing. Serve then.

Ingredients

• 1.2 kg of beef rump
• 3 tablespoons dijon mustard
• 2 tablespoons of olive oil
• 2 onions cut into half moons
• 1 tablespoon of honey
• 1 teaspoon dried thyme
• 1/2 cup homemade beef broth
• Chopped parsley, salt and ground black pepper to taste

Preparation mode

In a container, mix the mustard, olive oil, thyme, salt and black pepper. Spread the seasoning over the entire surface of the meat and let it rest for 30 minutes. Arrange the onions in a baking dish and place the meat on top. Drizzle with meat broth and cover with aluminum foil. Bake in a preheated oven at 180°C for approximately 50 minutes.

Remove the aluminum foil, spread the honey over the onions and bake for another 20 minutes, or until the meat is golden and the onions are caramelized. Remove from the oven and let the meat rest for 10 minutes before slicing. Finish with parsley and serve immediately.

Ingredients

Carne

• 1.2 kg of diaper open in blanket
• 2 tablespoons of olive oil
• 3 crushed garlic cloves
• Salt and ground black pepper to taste

Filling

• 2 cups of chopped spinach
• 200 g of crumbled cottage cheese
• 1 chopped onion
• 1 tablespoon of olive oil
• 2 tablespoons chopped green chilli
• Salt and grated nutmeg to taste

Preparation mode

Carne

In a container, season the flank steak with the garlic, 2 tablespoons of olive oil, salt and black pepper, spreading the seasoning over the entire surface of the meat. Let it rest for 20 minutes to absorb the seasonings well.

Filling

In a frying pan, heat 1 tablespoon of olive oil over medium heat and sauté the onion until transparent. Add the spinach and cook until wilted. Turn off the heat, wait for it to cool and mix the cottage cheese, green chillies, salt and nutmeg. Book.

Finishing

Spread the filling over the diaper, leaving a border of approximately 2 cm at the edges. Roll the meat like a roulade and tie with culinary twine to maintain its shape during cooking. Place the flank steak on a baking tray. Cover with aluminum foil and place in a preheated oven at 180°C for around 50 minutes.

Remove the aluminum foil and bake for another 20 to 30 minutes, basting the meat with the liquid formed in the pan halfway through this time. Remove the flank steak from the oven and let it rest for 10 minutes before removing the string. Serve then.

Ingredients

• 1.2 kg of duckling
• 2 tablespoons of olive oil
• 4 crushed garlic cloves
• 1 onion cut into large pieces
• 8 minicenouras
• 500 g of sweet potato
• 2 cups of homemade beef broth
• 1 tablespoon of Worcestershire sauce
• 1 tablespoon tomato paste
• 2 sprigs of fresh rosemary
• 2 sprigs of fresh thyme
• 1 bay leaf
• 1 teaspoon sweet paprika
• 1 tablespoon extra virgin olive oil
• Chopped parsley, salt and ground black pepper to taste

Preparation mode

In a container, season the meat with the garlic, salt, paprika and black pepper, spreading the seasoning over the entire surface. Let it rest for 20 minutes to absorb the flavors. Heat the oil in a pan and sear the meat over high heat for approximately 2 to 3 minutes on each side, until a golden crust forms. In a container, mix the beef broth, tomato paste and Worcestershire sauce. Book.

Place the meat in a baking dish and distribute the onion, baby carrots, sweet potatoes, rosemary, thyme and bay leaf around it. Drizzle everything with the beef broth mixture. Cover the baking tray with aluminum foil and place in the preheated oven at 180°C for approximately 1 hour and 20 minutes. Halfway through, baste the meat and vegetables with the pan juices. Remove the foil and roast for another 20 to 30 minutes, or until the meat is tender and the vegetables are lightly browned.

Transfer the meat and vegetables to a platter. Strain the remaining liquid from the pan and transfer to a pan. Cook over medium heat for 5 to 8 minutes, until slightly reduced. Add the olive oil and mix until you obtain a shiny, slightly thickened sauce. Drizzle with the sauce and top with parsley before serving.

5. Roast sirloin in mushroom sauce

Ingredients

Carne

• 1.2 kg of sirloin
• 2 tablespoons of olive oil
• 4 crushed garlic cloves
• Zest of 1 lemon
• 1 teaspoon sweet paprika
• 2 tablespoons of lemon juice
• Salt and ground black pepper to taste
• 1 teaspoon dried oregano
• 6 sage leaves
• 1/2 cup homemade beef broth

Sauce

• 250 g sliced ​​Paris mushroom
• 1 chopped onion
• 2 cloves of garlic, chopped
• 1 tablespoon of olive oil
• 1/2 cup homemade beef broth
• Salt and ground black pepper to taste

Preparation mode

Carne

In a container, mix the olive oil, crushed garlic, lemon zest and juice, paprika, oregano, sage, salt and black pepper. Spread the seasoning over the entire surface of the sirloin and let it rest for 20 minutes. Heat a frying pan over high heat and sear the meat for about 2 to 3 minutes on each side, until a golden crust forms.

Transfer the meat to a baking dish, add 1/2 cup of meat broth to the bottom and place in a preheated oven at 200°C for approximately 30 to 40 minutes, or until the desired doneness is reached. Halfway through, baste the meat with the pan juices.

Sauce

While the meat is roasting, heat the oil in a frying pan over medium heat. Saute the onion until soft and add the garlic. Sauté until golden. Add the mushroom and cook until lightly browned.

Finishing

Remove the meat from the oven and set aside to rest for 10 minutes. Meanwhile, pour the liquid left in the pan over the mushroom, add the remaining meat broth and cook for about 5 minutes. Adjust the salt and black pepper. Drizzle the meat with the mushroom sauce and serve immediately.