Beef Roast With Mushroom Gravy and Leek-Potato Gratin
Total Time - about 2 hours (Active Time - 40 minutes) / Makes 8 Servings
Cooking Sequence
- Prepare roast through step 2 - 20 minutes
- After roast cooks 30 minutes, prepare gratin through step 2 - 45 minutes
- Begin step 3 of roast and bake potatoes; complete roast and serve - 50 minutes
|
|
Beef Roast With Mushroom Gravy
Ingredients
4 tablespoons herb garlic butter
8 oz whole baby portabellas, quartered
1 (3-oz) package shallots, thinly sliced
3 lb boneless NY strip loin roast
2 teaspoons zesty garlic/herb seasoning
1/3 cup all-purpose flour
1 3/4 cups reduced-sodium beef broth (14.5-oz can)
Prep
- Preheat oven to 475°F. Melt butter in microwave or on stovetop.
- Quarter mushrooms and slice shallots.
Steps
- Coat roast with 2 tablespoons of the butter and sprinkle with seasoning; place in roasting pan. Toss mushrooms and shallots with remaining 2 tablespoons butter until coated. Arrange in pan around roast. Roast for 10 minutes.
- Reduce heat to 350°F; roast 45 minutes.
- Whisk flour and broth until well blended; pour over mushrooms. Roast 20–25 minutes or until roast is 145°F (for medium-rare).
- Remove roast from oven and let stand 15 minutes before slicing. Stir sauce to blend and thicken. Slice roast and serve.
CALORIES (per 1/8 recipe) 290kcal; FAT 13g; CHOL 105mg; SODIUM 400mg; CARB 7g; FIBER 1g; PROTEIN 35g; VIT A 4%; VIT C 4%; CALC 2%; IRON 15%
Leek-Potato Gratin
Ingredients
2 medium leeks (well rinsed), thinly sliced
1 (3-oz) package shallots, thinly sliced
1/4 cup fresh Italian parsley, finely chopped
1 (24-oz) package refrigerated mashed potatoes
3 tablespoons herb garlic butter
1/2 cup white wine (or chicken broth)
2 cups Alfredo sauce
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
Prep
- Preheat oven to 350°F.
- Slice leeks (white part only) and shallots; chop parsley.
- Place potatoes in 2-quart baking dish; press into even layer in bottom of dish.
Steps
- Preheat large sauté pan on medium-high 2–3 minutes. Place butter, leeks, and shallots in pan; cook and stir 3–4 minutes or until soft. Add wine; cook 1–2 minutes or until reduced by about one-half.
- Stir in Alfredo sauce, salt, pepper, and parsley and bring to a simmer; cook 1–2 minutes or until hot. Pour leek mixture over potatoes; sprinkle with cheese and breadcrumbs.
- Bake 25–30 minutes or until bubbly and browned. Serve.
CALORIES (per 1/8 recipe) 380kcal; FAT 29; CHOL 90mg; SODIUM 640mg; CARB 22g; FIBER 2g; PROTEIN 7g; VIT A 30%; VIT C 10%; CALC 15%; IRON 8%
Aprons Advice
- Complete your meal with a fresh salad blend, potato rolls, and a decadent cake for dessert.
- Add thinly sliced carrots and celery to the roast for additional savory flavor.
Recipe Version 11/12-0092
miles
next to any item below.
to indicate that it has been added.
