Month: February 2009

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Saturday Supper: Roast Beef & Balsamic Vegetables

Earlier today we picked up a copy of one of those “Best of Fine Cooking” issues at the local market that included a recipe that caught our eye: Roast Beef with Balsamic Vegetables.

This is one of those super easy Saturday or Sunday afternoon dinner dishes. Basically, you slice a red onion, cut small red potatoes in half, mix them in some olive oil, rosemay, kosher salt, fresh ground pepper and balsamic vinegar and combine with a well seasoned (kosher salt, fresh ground pepper, rosemary) beef roast in the same 9×13 Pyrex dish.

I went shopping early this afternoon for the “beef rump roast or top round roast” that the recipe called for. The butcher at our favorite local market (Bianchini’s Market in Ladera/Portola Valley) said he’d be happy to cut one of either of those for us but instead recommended their sirloin tip roast. Never one to turn down a professional’s recommendation, I bought a 3 lb sirloin tip roast and it turned out to be a great choice.

The original recipe called for fennel – but we don’t particularly like the fennel taste so we just left it out. We agreed that the next time we make it we’d either add more red onion or add shallots instead of the fennel. Not that it needed either – it was delicious the way we made it without the fennel! [Update: a friend suggests throwing in a few beets to roast as well – great idea!]

Ingredients

  • 3 lb Sirloin Tip Beef Roast
  • 3 Tbs olive oil
  • 2 Tbs balsamic vinegar
  • 2 tsp chopped fresh rosemary (we used Herbs de Provence instead)
  • Kosher salt and fresh-ground pepper
  • 1 large red onion, sliced thinly
  • 1-1/2 lb baby red potatoes, halved

Directions

  1. Pre-heat oven to 375 degrees.
  2. Thinly slice the red onion.
  3. Wash and halve the red potatoes.
  4. Toss onion and potatoes with 2 Tbs olive oil, 1 Tbs balsamic vinegar, rosemary, salt and pepper.
  5. Brush the beef roast with 1 Tbs of olive oil and 1 Tbs of balsamic vinegar. Place roast into the center of a 9×13 Pyrex dish.
  6. Spread the onion/potato mixture around the beef roast.
  7. Roast for 1 hour and 15 minutes until beef registers 125 degrees on instant-read thermometer.
  8. Remove beef to cutting board – let rest for 10 minutes. Increase oven temp to 450 degrees and continue roasting vegetables for 10 minutes.
  9. Thinly slice the beef and serve with the roast vegetables. A side salad goes nicely with this combination.

[First posted: February 21, 2009]

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Update: Baked Penne using Whole Wheat Penne

I made the Baked Penne with Sausage, Beef and Red Wine Sauce recipe that I posted last weekend again today – this time substituting whole wheat penne pasta for the traditional penne.

While whole wheat pasta is undoubtedly healthier, we all seemed to agree that the original version of this particular recipe was preferable from a taste standpoint.

If you’re into the “nuttiness” of whole wheat pasta, you’ll probably find the substitution works just fine – otherwise, stick to the original recipe!

At the local market I also noticed that DeCecco makes a spinach penne – called “penne rigate con spinaci” – we might try that next time! Note that DeCecco doesn’t make a whole wheat penne.

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Baked Penne with Sausage, Beef and Red Wine Sauce

This baked penne dish has quickly become a favorite in our household – we first made it last weekend – and, in this modified version, again today.

It’s a great comfort food dish. Takes me about an hour to prepare it from start to serving. The inspiration for this recipe came from Lynne Char Bennett’s column in the San Francisco Chronicle titled “Dry Creek Zinfandel makes a penne-wise partner” – January 23, 2009.

I’ve modified the recipe to a) reduce the mushrooms, b) add red wine to the sauce, and c) simmering the sauce longer to reduce the extra liquid (from the wine addition) and concentrate its richness – along with some other minor tweaks. But the core of the recipe remains Bennett’s.

Ingredients

  • Olive oil (1-2 Tbsp)
  • 1/2 pound mild Italian sausage
  • 1/2 pound lean (96/4) ground beef
  • 1/2 cup diced onion (1 small onion)
  • 2 tsp minced garlic
  • 1/2 pound sliced mushrooms (cremini if available, otherwise just white)
  • 2 tsp brandy (cheap will do fine!)
  • 1 28-oz can crushed tomatoes (with basil, oregano – or Italian seasonings)
  • 1 cup red table wine (Zinfandel preferred but any will do!)
  • 1 tsp majoram (dried)
  • 1 tsp oregano (dried)
  • 1 tsp basil (dried)
  • 1 cup grated Parmesan cheese
  • Italian flat-leaf parsley (fresh, minced)
  • 1-1/2 cups grated Gruyere cheese

Directions

  1. Heat oil on large skillet over medium-high heat – I use a large, 12-inch All-Clad Stainless Nonstick Fry Pan. Brown sausage and ground beef, seasoning to taste. Break the meat up into smaller pieces as it browns.
  2. After the meat is mostly browned, push the meat to one side of the skillet and add the onion – cook until translucent about 5 minutes. Add the minced garlic and cook briefly.
  3. Add mushrooms to the onion-garlic mixture. Season to taste. Cook about 5 minutes until mushrooms are tender.
  4. Stir together the meat and mushrooms. Add brandy and cook for about a minute.
  5. Add the can of crushed tomatoes, the red wine, oregano, basil and marjoram to the skillet. Bring to a simmer and reduce heat to low, stirring occasionally. Let sauce simmer for 25-30 minutes until richer and thicker. Taste and adjust seasonings along the way.
  6. While sauce is simmering, preheat over to 350 degrees. Boil salted water for the pasta – cook about 12 minutes in boiling water. Drain, mix into sauce along with the Parmesan cheese and the Italian parsley. Mix well together.
  7. Spoon mixture into 9-by-13 inch casserole disk, top with the grated Gruyere cheese and bake for 15 minutes until cheese has melted. Remove from oven and serve immediately.

Enjoy!