Beef and Sweet Potato Pan Roast - 32g Carbs, 5g Fiber, 6g Sugar
From: www.bhg.com
Tender, flavorful beef is combined with white and orange sweet potatoes,
and cherry tomatoes. A bright topper of parsley, shredded orange peel,
and garlic adds a burst of flavor.
Prep: 25 minutes
Roast: 30 minutes
Stand: 5 minutes
1 Tbsp dried Italian seasoning
1 Tbsp bottled roasted minced garlic
1 tsp salt
1/2 tsp crushed red pepper
3 Tbsp olive oil
2 lb medium orange and/or white sweet potatoes, cut into 1-inch wedges
4 6 to 8-oz beef shoulder petite tenders OR 1 1/2 to 2 lb beef tenderloin
1 cup cherry tomatoes
1 recipe Chopped Parsley Topping
1. Preheat oven to 425 degrees F. In a bowl combine Italian seasoning,
garlic, salt, and crushed red pepper. Stir in olive oil. Divide seasoning
mixture between two large self-sealing plastic bags. Place sweet potatoes
in one bag; shake to coat potatoes. Spread potatoes in a single layer on
greased shallow roasting pan. Roast, uncovered, for 15 minutes.
2. Meanwhile, place beef tenders in remaining bag. Shake to coat. In a
skillet brown beef tenders over medium-high heat, turning to brown evenly.
Stir sweet potatoes in roasting pan and push to edges of pan. Place beef
tenders in center of pan. Roast, uncovered, for 5 minutes. Add tomatoes;
roast 10 to 15 minutes more or until instant-read thermometer inserted
in center of thickest part of tenders registers 145 degrees F for
medium-rare or 160 degrees F for medium doneness. Let stand for
10 minutes before carving. Serve with Chopped Parsley Topping.
Chopped Parsley Topping:
Stir together 1/4 cup snipped fresh parsley; 2 teaspoons finely
shredded orange peel; 2 cloves garlic, minced; and 1/8 teaspoon salt.
Test Kitchen Tip:
To substitute beef tenderloins for shoulder petite tenders, prepare
potatoes and meat as at left, except do not roast potatoes before
adding beef. Place browned tenderloin in center of greased roasting
pan. Place potato wedges around pan edges. Roast, uncovered, 30 to
35 minutes for medium-rare (140 degrees F) or 40 to 45 minutes for
medium (155 degrees F). Let stand for 5 minutes before carving beef.
Beef Shoulder Petite Tenders:
The versatile petite tender is relatively new to the market. This
juicy, lean cut from the top of the shoulder requires little or no
marinating. Serve it roasted, grilled, or stir-fried.
Servings: 6
Each tender serves two.
Nutrition per Serving:
362 Calories, 14g Total Fat, 3g Saturated Fat, 7g Monounsaturated Fat,
1g Polyunsaturated Fat, 65mg Cholesterol, 587mg Sodium, 32g Carbs,
5g Fiber, 6g Total Sugar, 26g Protein
Vitamin A (DV%)0, Vitamin C (DV%)16, Calcium (DV%)7, Iron (DV%)21
No comments:
Post a Comment