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 NY strip loin roast
  • 2 tablespoons canola oil
  • 1 (1.25-oz) packet onion/garlic potato seasoning
  • 1 (9-oz) package frozen pearl onions in cream sauce
  • 16 oz whole mushrooms
  • 2 cups water
  • 1 tub concentrated homestyle beef stock
  • ½ cup Marsala wine (or beef broth)
  • ¼ cup fresh Italian parsley, finely chopped
  • 2 tablespoons herb garlic butter, softened
  • 1 tablespoon all purpose flour

Steps

    1. Preheat oven to 475°F. Coat roast with oil and sprinkle with seasoning; place in roasting pan (wash hands). Cook roast for 10 minutes.
    2. Place onions and sauce in medium microwave-safe bowl; microwave on HIGH for 2 minutes to partially thaw. Stir mushrooms into onions.
    3. Microwave water on HIGH for 1 ½–2 minutes or until hot; stir in concentrated beef stock and wine until blended, then add to mushrooms.
    4. Reduce oven to 350°F; cook 1–1 ½ hours and until roast is 125°F (for medium rare; warm red center), 130°F (medium; warm pink center), or up to 170°F (well done). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10–15 minutes before slicing. Temperature will rise 5–10°F during this time.
    5. Chop parsley. Place butter in small saucepan and melt on medium-low; whisk in flour and parsley. Stir in mushrooms and sauce (from pan) and bring to a simmer; cook 1–2 minutes or until sauce thickens. Slice roast; serve with sauce. (Makes 8 servings.)

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

Amount per ⅛ recipe serving: Calories 410, Total Fat 18g, Sat Fat 6g, Trans Fat 0g, Chol 130mg, Sodium 800mg, Total Carb 10g, Fiber 1g, Sugars 4g, Protein 45g, Calc 4%, Vitamin A 6%, Vitamin C 8%, Iron 20%

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%