For the balsamic marinated roast beef: Put the
balsamic vinegar, chopped garlic and black pepper in a small saute pan over medium to high heat and reduce for 1 to 2 minutes. Remove the pan from the heat, stir in the chopped rosemary and
olive oil, and allow the mixture to cool.
Put the
marinade in a baking pan, put the beef in the pan and coat with hands. Put in the refrigerator to marinate for a minimum of 30 minutes, maximum 24 hours.
Preheat the oven to 350 degrees F and remove the marinated beef from the refrigerator. Put the beef in the oven and roast for approximately 45 minutes to 1 hour, until cooked to medium-rare and an instant-thermometer inserted in the center of the roast has an internal temperature between 130 and 140 degrees F.
Remove the beef from the oven and allow the
beef to rest before slicing.
For the mashed potatoes: Cook the potatoes in enough heavily salted water to cover, until tender.
Drain the potatoes, reserving 3 tablespoons of the water. Put the potatoes back into the
hot pot and using a
potato ricer, rice the potatoes or
mash.
Put the
butter, olive oil, and reserved potato water in the pot with the potatoes. Season the potatoes with salt. Gently fold the ingredients together until incorporated. Taste and adjust seasoning, if necessary.
For the baked camembert and herb oil: Preheat the oven to 350 degrees F and line a
baking dish or oven-proof saute pan with parchment paper.
Put the thyme, marjoram, rosemary, black pepper, and olive oil in a bowl and mix to incorporate.
Put the bottom half of the Camembert on parchment paper. Spoon 1 tablespoon herb oil in the center of Camembert, place the top half on top and pour 1 tablespoon herb oil over top. Place the
Camembert in the oven until the
cheese has melted, approximately 10 minutes.
For the sauteed mushrooms: Put the remaining herb oil and butter in a saute pan over medium-high heat. Put the mushrooms in the hot pan and saute until slightly caramelized. Season with salt and pepper, and then remove from the heat.
To assemble: To serve, place the
roast beef and mashed potatoes on a warm plate and spoon the
sauteed mushrooms and baked Camembert over the meat and potatoes.
Warm Basil Gnocchi Salad with Carpaccio of Tomatoes
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By CZPhoenix
Richlands, NC
on October 05, 2012
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Just made this tonight. Completely awesome. I wish I could upload a picture of it plated for you.
By Hannah Putnam
on December 25, 2011
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This dish is fabulous! An amazing combination of flavors. A non-Christian and non-meat-eater, I decided to cook this dish for Christmas Eve dinner last night for a meat-eating crowd. Even the pickiest eaters dug into it and I couldn't resist and ate my first meat meal in nine years! I couldn't believe how delicious it was. My one problem with the recipe was whether to leave all of that liquid in the pan. It seemed to me the meat would come out boiled, rather than roasted. So about 20 minutes into the cooking, I poured out half the liquid. The other problem is the beef took about 40 minutes longer to cook than indicated. All that considered, this dish is divine. Yummy!
By French77
on November 08, 2011
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Thank you for this delicious recipe Roger. It turned out fantastic. I very much enjoy your show. Looking for changes to my antiquated repetoire. I will also try this with beef tenderloin.
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