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Herb-Roasted Beef and Potatoes Menu

Herb-Roasted Beef and Potatoes

Shoulder tender (also labeled "petite tender") is a relatively new cut of beef that's moderately lean, quick-cooking, tender, and flavorful.

Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Ingredients

2 tablespoons chopped fresh thyme, divided
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
2 1/2 tablespoons olive oil, divided
1 1/4 teaspoons kosher salt, divided

3/4 teaspoon black pepper, divided
2 garlic cloves, minced
2 (8-ounce) beef shoulder tender roasts, trimmed
Cooking spray
1 (20-ounce) package refrigerated potato wedges (such as Simply Potatoes)

Preparation

1. Preheat broiler.

2. Combine 1 tablespoon thyme, rosemary, parsley, 1 tablespoon oil, 3/4 teaspoon salt, 1/2 teaspoon pepper, and garlic; rub evenly over both sides of beef. Place beef on the rack of a broiler pan coated with cooking spray; place rack in pan.

3. Combine the potatoes, remaining 1 1/2 tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; toss. Arrange potato mixture onto rack around beef. Broil 7 minutes. Turn beef over. Broil 7 minutes or until beef is desired degree of doneness. Remove from oven. Place beef on a cutting board; let stand 5 minutes. Stir potatoes; sprinkle with remaining 1 tablespoon thyme. Cut beef across grain into thin slices; serve with potatoes.

Cooking Light DECEMBER 2009

Browned butter Brussels sprouts

Steam 1 pound trimmed, halved Brussels sprouts 5 minutes or until crisp-tender; drain well. Melt 1 1/2 tablespoons butter in a large skillet over medium heat; cook until butter browns. Add Brussels sprouts; cook 6 minutes or until tender, stirring frequently. Stir in 2 teaspoons lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

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Herb-Roasted Beef and Potatoes Menu