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Beef Roast with mushroom gravy and leek potato gratin

7:07 AM, Nov 8, 2012   |    comments
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4 tablespoons herb garlic butter
8 oz whole baby portabellas, quartered
1 (3-oz) package shallots, thinly sliced
3 lb boneless NY strip loin roast
2 teaspoons zesty garlic/herb seasoning
1/3 cup all-purpose flour
1 3/4 cups reduced-sodium beef broth (14.5-oz can)


  • Preheat oven to 475°F. Melt butter in microwave or on stovetop.
  • Quarter mushrooms and slice shallots.


  1. Coat roast with 2 tablespoons of the butter and sprinkle with seasoning; place in roasting pan. Toss mushrooms and shallots with remaining 2 tablespoons butter until coated. Arrange in pan around roast. Roast for 10 minutes.
  2. Reduce heat to 350°F; roast 45 minutes.
  3. Whisk flour and broth until well blended; pour over mushrooms. Roast 20-25 minutes or until roast is 145°F (for medium-rare).
  4. Remove roast from oven and let stand 15 minutes before slicing. Stir sauce to blend and thicken. Slice roast and serve.
Leek-Potato Gratin
2 medium leeks (well rinsed), thinly sliced
1 (3-oz) package shallots, thinly sliced
1/4 cup fresh Italian parsley, finely chopped
1 (24-oz) package refrigerated mashed potatoes
3 tablespoons herb garlic butter
1/2 cup white wine (or chicken broth)
2 cups Alfredo sauce
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1/2 cup panko breadcrumbs



  • Preheat oven to 350°F.
  • Slice leeks (white part only) and shallots; chop parsley.
  • Place potatoes in 2-quart baking dish; press into even layer in bottom of dish.
  1. Preheat large sauté pan on medium-high 2-3 minutes. Place butter, leeks, and shallots in pan; cook and stir 3-4 minutes or until soft. Add wine; cook 1-2 minutes or until reduced by about one-half.
  2. Stir in Alfredo sauce, salt, pepper, and parsley and bring to a simmer; cook 1-2 minutes or until hot. Pour leek mixture over potatoes; sprinkle with cheese and breadcrumbs.
  3. Bake 25-30 minutes or until bubbly and browned. Serve.


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