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Recipe Summary

prep:
15 mins
roast:
25 mins at 450°
roast:
20 mins at 350° or thermometer registers 130°F
stand:
15 mins
steam:
one bunch broccoli
Servings:
8
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Ingredients

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Sour Cream Sauce:
Stuffed Mushrooms:
Cheddar-Mashed Potatoes

Directions

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  • Position oven rack just below center of oven; heat oven to 450°F. Place beef, fat-side up, in shallow roasting pan.

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  • In small bowl, combine garlic, herbs de Provence, salt and pepper; mix well. Spread 2 tablespoons mustard over beef; pat garlic-herb mixture onto mustard. Roast at 450°F for 25 minutes. Reduce temperature to 350°F; roast 1 hour 20 minutes longer until instant-read thermometer registers 130°F for medium-rare.

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  • While beef is roasting, in bowl, mix sour cream, remaining mustard, salt and 2 tablespoons water. Refrigerate.

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  • Remove beef from oven; let rest 15 minutes before carving. Serve with sour cream sauce and stuffed mushrooms, cheddar-cheese mashed potatoes and steamed broccoli on the side.

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Stuffed Mushrooms:
  • Heat purchased frozen stuffed mushrooms and lightly sprinkle with Parmesan.

Cheddar-Mashed Potatoes:
  • Prepare 1 package (22 ounces) frozen mashed potatoes as package label directs, substituting 2-1/2 cups fat-free half and half for the milk. Stir in 1 cup shredded cheddar cheese before serving.

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Instructions Checklist
Steamed Broccoli:
  • Steam one bunch broccoli, cut into florets; serve with a squeeze of lemon juice and chopped jarred pimientos.

Nutrition Facts

836 calories; total fat 67g; saturated fat 27g; cholesterol 192mg; sodium 801mg; carbohydrates 4g; fiberg; protein 52g.

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