Roast Beef Dinner for Two

Of course, potatoes are a must with any roast beef dinner. For more flavor and to add visual interest, press rosemary needles onto the cut side of the potatoes before roasting them. Since the roast is fairly small, the vegetables can cook right alongside it, so everything is done at the same time.For this recipe, look for small baby carrots with the green tops still attached, or use petite regular carrots and quarter them.

Photo by Tempest R.
Adapted from cuisinelibrary.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cuisinelibrary.com

Ingredients

  • FOR THE BEEF:

  • 1

    1 1/2-pound eye of round beef roast, trimmed and seasoned with salt & black pepper

  • 2

    tablespoons canola oil

  • FOR THE VEGETABLES:

  • 6

    small white potatoes, halved

  • 4

    baby carrots, halved lengthwise

  • 3

    shallots, quartered

  • 1

    tablespoons extra-virgin olive oil

  • Needles from 1 sprig fresh rosemary

  • FOR THE HORSERADISH CAPER SAUCE:

  • 1/4

    cup sour cream

  • 2

    tablespoons prepared horseradish

  • 1

    teaspoon minced capers

  • 1/2

    teaspoon minced lemon zest

  • 1/2

    teaspoon fresh lemon juice

  • 1/4

    teaspoon Dijon mustard

  • 1

    teaspoon minced fresh chives

  • Salt, to taste

  • freshly ground and black pepper, to taste

Directions

Preheat oven to 400°. TO MAKE THE BEEF: Sear beef in 2 tablespoons oil in a sauté pan over medium-high heat until brown on all sides, 10 minutes; remove pan from heat. TO MAKE THE VEGETABLES: Toss potatoes, carrots, and shallots with 1 tablespoon extra-virgin olive oil; season with salt and pepper. Press rosemary needles into cut side of each potato and place in pan, cut side down. Add carrots, shallots, and remaining rosemary needles to pan; transfer to oven. Roast beef and vegetables until an instant-read thermometer inserted into the thickest part of the meat registers 125–130° for medium-rare, 20–25 minutes; let rest 10 minutes. TO MAKE THE HORSERADISH CAPER SAUCE: Whisk together sour cream, horseradish, capers, zest, lemon juice, and Dijon. Stir in chives and season with salt and pepper. Reserve 8–12 ounces beef for Roast Beef Encore recipe (found under "Beef"). Slice remaining beef and serve with vegetables and horseradish sauce.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: