Porcini Rubbed Roast Beef with Root Vegetable Puree

Porcini Rubbed Roast Beef with Root Vegetable Puree

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From: Diabetic Living Magazine

Porcini mushroom powder adds an earthy, robust flavor to the dry rub used in this roast beef recipe. The roast is sliced, topped with a Marsala-mushroom sauce, and served with a chunky mash of root vegetables for a filling dinner the whole family will enjoy.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 (2½ to 3 pound) beef eye of round roast or beef tenderloin roast
  • 2 tablespoons porcini mushroom powder (about 1 ounce; see Ingredient Note)
  • 1¼ teaspoons kosher salt, divided
  • 1 teaspoon dried rosemary, finely crushed
  • ¾ teaspoon coarsely ground pepper, divided
  • 1 pound Yukon gold potatoes, peeled and cut into 2-inch pieces
  • 1 pound rutabaga, peeled and cut into 2-inch pieces
  • 2 tablespoons light butter
  • ¼- ⅓ cup fat-free milk
  • 1 medium shallot, finely chopped
  • ¼ cup Marsala wine (optional)
  • 1½ cups lower-sodium beef broth
  • ½ cup dried porcini mushrooms, coarsely crushed (about ½ ounce)
  • ¼ cup fat-free half-and-half
  • 2 teaspoons cornstarch
  • 1 cup coarsely chopped fresh spinach

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 325°F. Trim fat from beef. Combine mushroom powder, 1 teaspoon kosher salt, the rosemary, and ½ teaspoon ground pepper in a small bowl. Sprinkle the herb mixture evenly over all sides of the meat; rub in with your fingers.
  2. Place the meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into the center of the roast. If using eye of round roast, roast, uncovered, for 1 1½ to 1¾ hours or until the thermometer registers 135°F (it is not recommended to roast an eye of round roast past medium-rare doneness). If using beef tenderloin roast, increase the oven temperature to 425°F. Roast, uncovered, for 35 to 45 minutes or until thermometer registers 135°F (medium-rare) or 45 to 50 minutes or until the thermometer registers 150°F (medium).
  3. Meanwhile, prepare vegetable puree: Cook potatoes and rutabaga in a large covered saucepan in enough boiling water to cover about 20 minutes or until the vegetables are tender; drain.
  4. Mash the potatoes and rutabaga with a potato masher or beat with an electric mixer on low speed. Add butter, the remaining ¼ teaspoon each of kosher salt and ground pepper. Gradually beat in enough milk to make the mixture light and fluffy. Cover and keep warm.
  5. Cover the meat with foil and let stand for 15 minutes before slicing.
  6. Meanwhile, prepare sauce: Coat a medium skillet with cooking spray; heat the skillet over medium heat. Add shallot. Cook for 3 to 5 minutes or until tender, stirring occasionally. If desired, add Marsala wine; cook, uncovered, over medium heat for 3 to 5 minutes or until the wine is nearly evaporated. Add beef broth and crushed mushrooms. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Combine half-and-half and cornstarch in a small bowl until smooth. Add to the mushroom sauce. Cook and stir until slightly thick and bubbly; cook and stir for 2 minutes more. Cover and keep warm.
  7. Thinly slice the meat to serve. Spoon sauce over the meat. Serve with the reserved vegetable puree, stirring the spinach into the puree just before serving.
  • Note: Find porcini mushroom powder in specialty food markets. Or, to make your own, place dried porcini mushrooms in a small food processor or spice grinder. Process or grind to a fine powder.

Nutrition information

  • Serving size: 4 ounces cooked beef, 2 tablespoons sauce, and ½ cup vegetable puree
  • Per serving: 186 calories; 4 g fat(1 g sat); 1 g fiber; 5 g carbohydrates; 31 g protein; 18 mcg folate; 76 mg cholesterol; 2 g sugars; 9 IU vitamin A; 2 mg vitamin C; 39 mg calcium; 3 mg iron; 408 mg sodium; 707 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 4½ lean protein, 3 vegetable, 1 fat, ½ starch

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