Pats Roast Beef Recipes

LEFTOVER PATE

Steps:

• Put your choice of meat, the eggs, and mayonnaise into the bowl of a food processor. Add the cheese (see below*) and seasonings (see below*) and process until the mixture is well blended and has a smooth texture, about 20 seconds. Add more mayonnaise as needed if the pate is too dry. Taste and adjust seasoning with salt and pepper. Serve with bread or crackers.
• *For pork: Cheddar cheese and 1 tablespoon curry paste
• For ham: Swiss cheese, 4 gherkins, and 1 teaspoon paprika
• For turkey: mozzarella cheese, 2 tablespoons olive paste, and 1 teaspoon ground cumin
• For chicken: Cheddar cheese, 1 tablespoon chopped fresh sage, and 1 teaspoon red peppercorns
• For roast beef: mozzarella cheese, 2 tablespoons Dijon mustard, 1 teaspoon horseradish

PAT'S ROAST BEEF

Steps:

• Preheat the oven to 375 degrees F.
• Season the beef with salt and pepper, to taste.
• Heat 2 tablespoons the oil in a large cast iron skillet over medium-high heat until very hot but not smoking. Add the meat and sear on all sides.
• Add the mushrooms and onions to a bowl and stir in the remaining 2 tablespoons of oil. Season with salt and pepper, to taste, and toss. Add to the skillet around the roast.
• Put the skillet in the oven and roast until an instant-read thermometer registers 130 degrees F, about 40 minutes. Remove the roast from the oven to a cutting board and let rest for 10 minutes. Remove the onions and mushrooms from the skillet.
• While the beef is resting, prepare the gravy.
• Put the skillet on low heat. Add the wine and stock, while scraping up the browned bits on the bottom of the pan. Whisk in the flour until the sauce is thickened and smooth.
• Slice the beef into very thin slices. Transfer to a platter and serve with the mushrooms, onions and gravy.

ROAST BEEF DIP

Steps:

• Place roast beef in a medium-size mixing bowl. Blend in soup mix, cream cheese and sour cream. Cover and refrigerate before serving.