Parmesan-Crusted Tenderloin with Savory Mushroom Sauce

10 ingredients, makes 8 to 10 servings, 1¼ to 1½ hours

Ingredients

• 1 beef Tenderloin Roast (2 to 3 pounds)
• 1/4 cup freshly grated Parmesan cheese
• 3 tablespoons fresh thyme, chopped, divided
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 8 ounces cremini or button mushrooms, sliced
• 2 cups finely diced fresh tomatoes
• 1 cup ready-to-serve beef broth
• 1/2 cup dry red wine
• Salt and pepper

Directions

1. Heat oven to 425°F. Combine cheese, 2 tablespoons thyme and 1/2 teaspoon pepper; roll roast in cheese mixture to cover all surfaces.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness.
3. Meanwhile heat oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir 5 to 7 minutes or until mushrooms are tender and browned. Add tomatoes, broth, wine and remaining 1 tablespoon thyme; bring to a boil. Reduce heat; cook an additional 25 to 30 minutes or until sauce is reduced to 2 cups and is a rich, brown color, stirring occasionally. Season with salt and pepper, as desired.
4. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10° to 15°F to reach 145°F for medium rare; 160°F for medium.)
5. Carve roast into slices. Season with salt, as desired. Serve with Savory Mushroom Sauce.

Nutrition Information

Nutrition information per serving: 226 Calories; 90 kcal Calories from fat; 10 g Total Fat; 3 g Saturated Fat; 4 g Monounsaturated Fat; 69 mg Cholesterol; 205 mg Sodium; 4 g Total Carbohydrate; 0.9 g Dietary Fiber; 27 g Protein; 2.1 mg Iron; 8.5 mg Niacin; 0.6 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.1 mg Zinc; 36.5 mcg Selenium.

Pepper-Crusted Tri-Tip Roast with Garlic-Sherry Sauce

7 ingredients, makes 4 servings, 1 to 1¼ hours

Ingredients

• 1 beef Tri-Tip Roast (2 pounds)

RUB:

• 1 tablespoon coarsely crushed mixed peppercorns (black, white, green and pink)
• 2 cloves garlic, minced

SAUCE:

• 1/3 cup dry sherry
• 2 cloves garlic, thinly sliced
• 4 teaspoons cornstarch
• 1 can (14 to 14-1/2 ounces) beef broth

Directions

1. Preheat oven to 425°F. Combine Rub ingredients; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.
3. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile, prepare Sauce. Combine sherry and garlic in small saucepan; bring to a boil. Cook 1 to 2 minutes or until liquid is reduced by half. Dissolve cornstarch in broth; add to saucepan. Bring to a boil, stirring constantly; cook and stir 2 to 3 minutes or until slightly thickened. Season with salt and ground black pepper, as desired.
5. Carve half of roast across the grain into thin slices. Serve with half of sauce. Reserve remaining roast and sauce for another recipe.

Nutrition Information

Nutrition information per serving: 310 Calories; 141.3 kcal Calories from fat; 15.7 g Total Fat; 5.8 g Saturated Fat; 0.1 g Trans Fat; 0.5 g Polyunsaturated Fat; 7.8 g Monounsaturated Fat; 107 mg Cholesterol; 409 mg Sodium; 3.1 g Total Carbohydrate; 0.1 g Dietary Fiber; 0.8 g Total Sugars; 33 g Protein; 0 g Added Sugars; 29.2 mg Calcium; 2.3 mg Iron; 434 mg Potassium; 0 IU Vitamin D; 0.2 mg Riboflavin; 9.3 mg Niacin; 0.7 mg Vitamin B6; 2.2 mcg Vitamin B12; 250 mg Phosphorus; 5.7 mg Zinc; 35.1 mcg Selenium; 125.2 mg Choline.

Herb-Seasoned Rib Roast with Red Wine Pan Sauce

10 ingredients, makes 6 to 8 servings, 2¼ to 3¼ hours

Ingredients

• 1 well-trimmed beef rib roast (2 ribs), small end, chine (back) bone removed (4 to 6 pounds)
• Salt

SEASONING:

• 2 tablespoons steak seasoning blend
• 2 teaspoons dried oregano leaves
• 2 teaspoons dried thyme leaves

RED WINE PAN SAUCE:

• 1/4 cup finely chopped red onion
• 3/4 cup dry red wine
• 1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
• 2 tablespoons unsalted butter, softened
• 2 tablespoons all-purpose flour

Directions

1. Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 1-3/4 to 2-1/4 hours for medium rare; 2-1/4 to 2-3/4 hours for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 to 15°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile prepare Red Wine Pan Sauce. Skim fat from pan drippings, reserving 1 tablespoon. Heat reserved 1 tablespoon fat in 3-quart saucepan over medium heat until hot. Add onion; cook and stir 1 to 2 minutes or until tender. Meanwhile place roasting pan over medium heat; add wine. Cook and stir 1 to 2 minutes or until browned bits attached to pan are dissolved. Add wine mixture and broth to onion in saucepan; bring to a boil over medium-high heat. Cook 12 to 13 minutes or until reduced by about 1/3 (about 1-1/3 cups). Reduce heat to low. Combine butter and flour in small bowl until smooth. Whisk into wine sauce; cook and stir 1 minute or until sauce is thickened.
5. Carve roast into slices; season with salt, as desired. Serve with wine sauce.

Nutrition Information

Nutrition information per serving: 256 Calories; 99 kcal Calories from fat; 11 g Total Fat; 5 g Saturated Fat; 4 g Monounsaturated Fat; 83 mg Cholesterol; 768 mg Sodium; 3 g Total Carbohydrate; 0.5 g Dietary Fiber; 32 g Protein; 2.5 mg Iron; 9.1 mg Niacin; 0.7 mg Vitamin B6; 1.8 mcg Vitamin B12; 5.7 mg Zinc; 37.3 mcg Selenium.