Wednesday, March 28, 2007

Beef and Sweet Potato Pan Roast

I got this from Better Homes and Gardens. Click here for original recipe and photo. I couldn't find the cut they were using, so I used beef chuck fillet roast, cut in half. I also made a reduction sauce with red wine in the pan after browning the meat. The yummy brown bits and herbs in that pan were too good to waste. So, I suggest making a gravy or whatever sauce you like with it. And the parsley topping is good and adds some nice flavor too.


* 1 Tbsp. dried Italian seasoning (I used oregano and basil)
* 2 cloves minced garlic
* 1 tsp. grey sea salt
* 1/2 tsp. black pepper
* 3 Tbsp. olive oil
* 2 lb. medium orange and/or white sweet potatoes, cut into 1-inch wedges
* 4 6- to 8-oz. beef shoulder petite tenders or 1-1/2 to 2 lb. beef tenderloin
* 1 cup cherry tomatoes
* 1 recipe Chopped Parsley Topping


1. Preheat oven to 425 degrees F. In a bowl combine Italian seasoning, garlic, salt, and crushed red pepper. Stir in olive oil. Reserve half of mixture. Place sweet potatoes in bowl; mix to coat potatoes. Spread potatoes in a single layer on greased shallow roasting pan. Roast, uncovered, for 15 minutes.

2.Place beef in remaining bowl. Swirl and flip to coat. In a skillet brown beef over medium-high heat, turning to brown evenly. Stir sweet potatoes in roasting pan and push to edges of pan. Place beef tenders in center of pan. Roast, uncovered, for 5 minutes. Add tomatoes; roast 10 to 15 minutes more or until instant-read thermometer inserted in center of thickest part of tenders registers 145 degrees F for medium-rare or 160 degrees F for medium doneness. Let stand for 10 minutes before carving. Serve with Chopped Parsley Topping. Makes 6 servings.

3. Chopped Parsley Topping: Stir together 1/4 cup snipped fresh parsley; 2 teaspoons finely shredded orange peel; 2 cloves garlic, minced; and 1/8 teaspoon salt.

4. Test Kitchen Tip: To substitute beef tenderloins for shoulder petite tenders, prepare potatoes and meat as at left, except do not roast potatoes before adding beef. Place browned tenderloin in center of greased roasting pan. Place potato wedges around pan edges. Roast, uncovered, 30 to 35 minutes for medium-rare (140 degrees F) or 40 to 45 minutes for medium (155 degrees F). Let stand for 5 minutes before carving beef.

5. Beef Shoulder Petite Tenders: The versatile petite tender is relatively new to the market. This juicy, lean cut from the top of the shoulder requires little or no marinating. Serve it roasted, grilled, or stir-fried. Each tender serves two.

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