4 servings (serving size: 3 ounces beef and 3/4 cup potatoes)
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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
1 (20-ounce) package refrigerated potato wedges (such as Simply Potatoes)
How to Make It
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.
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.
This recipe was simple and good. I think it probably needs a minute more on each side; it was completely rare in the middle for us. Also, I do wish the potatoes were a little softer. I put them in the oven at 400 for a few minutes while I was preparing the roast, in addition to the time under the broiler, but they still could have used about 10 more minutes in the oven. The flavors of salt, pepper, and herbs were excellent and simple!
Both times I've made this dish I've had to put the beef in to cook longer even after letting it rest; somehow it's still raw. Otherwise, though, it's fantastic! I've been using dried herbs at appropriate dried/fresh ratios, but after the roasting it doesn't seem to matter. Perhaps it would be even better if I had fresh herbs to use, though. But this is perhaps the best beef and potatoes dish I've made. And the Brussels sprouts are great, too. My boyfriend prefers the sprouts with a little less lemon, but I like the amount in the recipe.
We chose this menu for a last-minute Birthday dinner because we had the main ingredients already on hand. Made the herb rub per recipe but used whole beef tenderloin. Had from-scratch Idaho wedges rather than prepared. The browned-butter Brussels sprouts were surprisingly excellent, we intentionally let the cut-sides color a bit in the pan. Very appealing on the plate, simple menu but very good.
Made as directed, including potatoes. Did not make brussel sprouts. VERY tasty, made the house smell great. This is worthy of company. Beef was tender and potatoes were perfectly crisp. Will def. make again.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.