Balsamic Marinated Roast Beef, Mashed Potatoes, Sauteed Mushrooms, Baked Camembert with Herb Oil

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5

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Total Reviews: 6

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  • on May 08, 2014

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    Very tasty !
    I would suggenst marinating it for as long as possible up to the 24 hrs for more tenderness and flavor - depending on your cut of meat.

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  • 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.

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  • 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!

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  • 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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  • on September 18, 2011

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    Excellent! I've used this marinade for beef, pork, and chicken. In all cases, meat is tender and flavorful. My husband says "Now that's the way I like my roast!" I really enjoy your show Roger. I like the way you describe and explain the obedient ingredient, I have learned a lot from your shows.

    Thanks, Tina A.

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  • on May 20, 2011

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    i have yet to actually cook this dish, although with these ingrediants, i cant believe it will be anything but amazing. however i am concerned about the potatoe ricer, maybe its just me, but i like more uneven textures in mashed potatoes. and maybe that cheese could be incorporated into the mash somehow.

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