Roast Beef with Shallots and New Potatoes

Name: Roast Beef with Shallots and New Potatoes
Yield: serve 4
Ingredients: 1 1/2 pounds small red new potatoes (10 to 12), halved, or quartered if large; 1 pound shallots (8 to 10), peeled and trimmed, halved lengthwise; 2 tablespoons olive oil; Coarse salt and fresh ground pepper; 1 1/2 pounds eye-of-round beef roast, tied; Coarse salt and fresh ground pepper; 1 1/2 pounds green beans, ends trimmed; 3 tablespoons fresh lemon juice (from about 1 lemon); 2 tablespoons butter; 1 teaspoon fresh thyme leaves, plus more for garnish (optional); (serves 4)

December 14, 2011

Here’s a tried-and-true winter roast, with a straightforward (and quick) preparation and a side of potatoes. You need only green beans to create a complete meal, but if you want to add another side dish, try the Swiss chard on page 249.

Recipe information

Yield
serve 4

Ingredients

1 1/2 pounds small red new potatoes (10 to 12), halved, or quartered if large

1 pound shallots (8 to 10), peeled and trimmed, halved lengthwise

2 tablespoons olive oil

Coarse salt and fresh ground pepper

1 1/2 pounds eye-of-round beef roast, tied

Lemon-thyme green beans

Coarse salt and fresh ground pepper

1 1/2 pounds green beans, ends trimmed

3 tablespoons fresh lemon juice (from about 1 lemon)

2 tablespoons butter

1 teaspoon fresh thyme leaves, plus more for garnish (optional)

(serves 4)

Preparation

Step 1
Preheat the oven to 400°F. On a large, rimmed baking sheet, toss the potatoes and shallots with the oil; season with salt and pepper.
Step 2
Push the potatoes and shallots toward the edges of the baking sheet; place the roast in the center. Turn the roast to coat with the oil on the pan and season generously with salt and pepper.
Step 3
Roast, tossing the potatoes and shallots occasionally, until an instant-read thermometer inserted in the center of the beef registers 130°F (for medium-rare), 40 to 50 minutes. Let the beef rest, loosely covered with aluminum foil, before slicing and serving with the potatoes and shallots.
Lemon-thyme green beans
Step 4
In a large skillet with a tight-fitting lid, bring 1/2 inch water to a boil; salt generously.
Step 5
Add the green beans; reduce to a simmer, and cover the skillet. Steam the beans, tossing occasionally, until crisptender, 6 to 10 minutes.
Step 6
Pull the lid back slightly, and tilt the skillet to drain the water from the green beans; add the lemon juice, butter, and thyme. Season with salt and pepper, and toss to melt butter. Serve the green beans garnished with additional thyme, if desired.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsRed Skin Potato Potato Root Vegetable Vegetable Shallot Beef Meat Green Bean Bean and Legume Main Dinner Gluten Free Nut Free Easy Roast Spring Cookbooks

Recipe information

Ingredients

Lemon-thyme green beans

Preparation

Step 1

Step 2

Step 3

Lemon-thyme green beans

Step 4

Step 5

Step 6

Recipe notes