Estimated read time: 2-3 minutes
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Beef w/ Mushroom Pan Sauce, Herb Rosted Potatoes & Steamed Zucchini Serves 5
Beef w/ Mushroom Pan Sauce
1½ lbs Beef Eye of Round,Raw
1 T Granulated Garlic
½ tsp Kosher Salt
1 T Black Pepper,Ground
1½ tsp Olive oil
1¼ c Crimini Mushrooms,Sliced
1 c Button Mushrooms,Sliced
½ c Fresh Shallots,Sliced Thin
1 tsp Garlic,Chopped
½ c Red Wine
1 c Low Sodium Beef Broth
¼ tsp Fresh Thyme,Chopped
1 T Fresh Parsley,Chopped
1 T Corn Starch
1 T Water
Steamed Zucchini
1¼ Zucchini,Sliced on a Bias,½ Thick
1¼ Mrs. Dash Seasoning
Herb Roasted Red Poatoes
2 lbs Red Potatoes,Quartered
1½ tsp Olive Oil
½ tsp Kosher Salt
½ tsp Black Pepper,Ground
1½ tsp Fresh Rosemary,Chopped
BEEF w/ MUSHRROM PAN SAUCE
1. Preheat oven to 32 degrees. Rinse and pat dry. Rub beef with garlic, salt and pepper; let sit at room temperature for 15 minutes. Roast until an internal temperature of 145F is reached.
2. Heat olive oil in a pan over medium heat; saute the mushrooms, shallots and garlic until tender.
3. Geglaze pan with wine, stirring to incorporate and losen any product from the sides.
4. Add the beef broth; stir. Bring mixture to a boil. Combine water and cornstarch, add to mixture to thicken. Simmer for 2 minutes, add the thyme and parsley; remove from heat.
Herb Roasted Red Potatoes
5. Preheat oven to 375F. Place potatoes on a sheet pan sprayed with non-stick pan coating.
6. Spritz potatoes with olive oil; season with salt and pepper. Bake for 35-40 minutes or until potatoes have browned and are tender.
7. Toss with fresh chopped rosemary.
8. Steam or boil zucchini until tender; toss with seasoning. Serve 2- 1½ oz slices of Beef with 2 oz of mushroom pan sauce, ¾ cup Roasted Potatoes and 1 cup Zucchini. Garnish with a fresh rosemary sprig per plate.
Plate Assembly
9. Serve 2- 1½ oz slices of Beef with 2 oz of mushroom pan sauce, ¾ cup Roasted Potatoes and 1 cup Zucchini. Garnish with a fresh rosemary sprig per plate.
