Contributed By: DCC
Dairy Council of California
Cheesey potatoes and perfectly seasoned rib roast or tenderloin!
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Total Preparation Time: Less than 15 minutes
Ingredients: Beef
Vegetables
Actual Cooking Time: 2 hours
Number of Servings: 6
Origin: American
Special Features: Kids can help make it
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree
Ingredients
FOR THE POTATOES:
6 Large russet potatoes, scrubbed
1 tablespoon Butter or margarine
1/2 cup Diced red bell pepper
1/2 cup Diced green bell pepper
2/3 cup Chopped yellow onion
4 slices Baked ham (about 4 ounces), diced
1 1/2 cups Shredded Colby cheese, divided
2 tablespoons Milk
2 tablespoons Sour cream
FOR THE ROAST:
1 tablespoon Coarsely cracked black pepper
1 (2 1/4 pound) boneless rib roast or tenderloin
1/4 cup Fresh flat-leaf parsley
1 tablespoon Fresh chives
1 tablespoon Fresh tarragon
1 teaspoon Dried thyme
Preparation
MAKING THE POTATOES:
1. Preheat oven to 400 degrees F. Pierce potatoes several times with a fork. Bake until tender, about 1 hour. Meanwhile, melt butter in a large nonstick skillet set over medium heat. Add peppers and onion; saute until tender, about 5 minutes. Add ham; saute for 5 minutes.
2. Reduce temperature to 350 degrees F. Cool potatoes slightly. Slice tops off potatoes and scoop out pulp; reserve skins. In a bowl, mash pulp. Stir in 1 cup Colby, milk, sour cream and vegetable mixture. Spoon mixture into potato shells.
3. Sprinkle potatoes with remaining Colby. Place on baking sheet. Bake until heated through, about 20 minutes. Serve with roast.
MAKING THE ROAST:
1. Increase oven temperature to 425 degrees F. Rub the pepper evenly over beef, pressing gently so pepper adheres.
2. Place the herbs in a large measuring cup and chop using kitchen shears.
3. On a sheet of waxed paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat.
4. Loosely tie the beef at 2-inch intervals with kitchen twine. Place beef on roasting rack.
5. Roast until an instant-read meat thermometer registers 155 degrees F for medium doneness, about 30 minutes. Let stand for 5 minutes; carve into thin slices.
Cook's Notes
Use a meat thermometer to check the doneness of the beef:
For rare 130 degrees F
For medium 155 degrees F
For well-done 170 degrees F
Nutrition Information
Calories: 828
;
Total Fat: 51 g
;
Saturated Fat: 23 g
;
Polyunsaturated Fat: 2 g
;
Carbohydrates: 33 g
;
Protein: 56 g
;
Calcium: 209mg
;
Sodium: 513 mg
;
Fiber: 6 g