Beef and Sweet Potato Pan Roast

By KathieC

Ingredients

• 1 T dried Italian seasoning
• 1 T bottled roasted minced garlic
• 1 t salt
• 1/2 t crushed red pepper
• 3 T 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 C cherry tomatoes
• ***Chopped Parsley Topping***
• 1/4 C snipped fresh parsley
• 2 t finely shredded orange peel
• 2 cloves garlic, minced
• 1/8 t salt

Preparation

Step 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.

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.

For Chopped Parsley Topping, stir all ingrediants together.