Beef w/Mushroom Pan Sauce, Herb Roasted Potatoes & Steamed Zucchini



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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.

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