This is the main content.
Recipes
Beef Roast with Mushroom-Onion Sauce and Dijon Herb Potatoes
6 servings
about 2 hours total (Active 50 minutes)
  • Prepare roast and begin to bake (25 minutes)
  • After roast cooks 1 hour, prepare potatoes; begin to bake (55 minutes)
  • Complete roast and potatoes; serve (45 minutes)

Beef Roast with Mushroom-Onion Sauce

Ingredients

  • 4 lb boneless New York strip loin roast
  • 2 tablespoons canola oil
  • 1 (1.25 oz) packet roasted potato seasoning (or ¼ cup steak seasoning)
  • ¼ bunch fresh Italian parsley
  • 3 tablespoons garlic-herb butter
  • 3 tablespoons all-purpose flour
  • 2 cups water
  • ½ cup Marsala wine (or beef broth)
  • ¼ cup heavy whipping cream
  • 2 tablespoons beef bouillon base (or 2 cubes beef bouillon)
  • 1 (14 oz) package frozen pearl onions
  • 16 oz fresh whole white mushrooms

Steps

    1. Preheat oven to 475°F. Coat roast with oil and seasoning; place in roasting pan (wash hands) and bake 10 minutes.
    2. Reduce oven to 300°F; bake 1–1 ½ more hours until roast is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer roast to cutting board and let stand 15–25 minutes before slicing; temperature will rise 5–10°F during this time.
    3. Meanwhile, chop parsley finely (¼ cup). Melt butter in medium saucepan on medium-low, then whisk in flour until smooth. Stir in parsley, water, wine, heavy cream, bouillon base, onions, and mushrooms; bring to a simmer. Cook 15–18 minutes, stirring occasionally, until mushroom are tender and sauce thickens. Slice roast; serve with sauce.

Dijon Herb Potatoes

Ingredients

  • 1 tablespoon canola oil
  • 3 tablespoons garlic herb butter
  • 1 bag baby gold potatoes, halved (24–28 oz)
  • Zest/juice of 1 lemon
  • ¼ cup Dijon mustard
  • 2 tablespoons grated Parmesan cheese
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 3 tablespoons fresh Italian parsley, finely chopped

Prep

    • Preheat oven to 350°F. Coat baking sheet with oil. Melt butter.
    • Halve potatoes. Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons).

Steps

    1. Combine in medium bowl: butter, zest, juice, mustard, cheese, salt, and pepper; stir in potatoes until evenly coated. Place potatoes on baking sheet in single layer.
    2. Bake 40–45 minutes or until potatoes are tender and golden. Chop parsley; stir into potatoes. Serve. (Makes 6 servings.)

Serving Suggestions

  • Complete your meal with green beans, dinner rolls, and pumpkin pie for dessert.
  • If cooking roast past medium-rare, you may need to add more beef broth to keep the pan sauce from reducing too much.

Beef Roast with Mushroom-Onion Sauce

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Beef Roast with Mushroom-Onion Sauce

Amount per ⅛ recipe serving: Calories 460, Total Fat 21g, Sat Fat 9g, Trans Fat 0g, Chol 140mg, Sodium 1580mg, Total Carb 13g, Fiber 2g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 47g, Vitamin D 2%, Calc 4%, Iron 20%, Potassium 15%

Dijon Herb Potatoes

Amount per ⅙ recipe serving: Calories 170, Total Fat 8g, Sat Fat 3.5g, Trans Fat 0g, Chol 15mg, Sodium 400mg, Total Carb 23g, Fiber 2g, Sugars 1g, Protein 3g, Calc 10%, Vitamin A 8%, Vitamin C 15%, Iron 8%