Roast Beef with Shallots and New Potatoes Recipe

Name: Roast Beef with Shallots and New Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat the oven to 400F.
2
On a large, rimmed baking sheet, toss the potatoes and shallots with the oil; season with salt and pepper.
3
Push the potatoes and shallots toward the edges of the baking sheet; place the roast in the center.
4
Turn the roast to coat with the oil on the pan and season generously with salt and pepper.
5
Roast, tossing the potatoes and shallots occasionally, until an instant-read thermometer inserted in the center of the beef registers 130F (for medium-rare), 40 to 50 minutes.
6
Let the beef rest, loosely covered with aluminum foil, before slicing and serving with the potatoes and shallots.
7
In a large skillet with a tight-fitting lid, bring 1/2 inch water to a boil; salt generously.
8
Add the green beans; reduce to a simmer, and cover the skillet.
9
Steam the beans, tossing occasionally, until crisptender, 6 to 10 minutes.
10
Pull the lid back slightly, and tilt the skillet to drain the water from the green beans; add the lemon juice, butter, and thyme.
11
Season with salt and pepper, and toss to melt butter.
12
Serve the green beans garnished with additional thyme, if desired.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Roast Beef with Shallots and New Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Beef with Shallots and New Potatoes

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