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Tuesday, February 19 2013

A mix of orange and white sweet potatoes, plus cherry tomatoes, add color and flavor to this quick meal.


Beef and Sweet Potato Pan Roast
Recipe from 
Servings: 6
Prep Time: 25 mins
     tablespoon  dried Italian seasoning
     tablespoon  bottled roasted minced garlic
     teaspoon  salt
    1/2  teaspoon  crushed red pepper
     tablespoons  olive oil
       pound medium orange and/or white sweet potatoes, cut into 1-inch wedges
       6 - 8 ounces beef shoulder petite tenders or 1-1/2 to 2 lb. beef tenderloin
     cup  cherry tomatoes
       recipe Chopped Parsley Topping
Chopped Parsley Topping
    1/4  cup  snipped fresh parsley
     teaspoons  finely shredded orange peel
       cloves garlic, minced
    1/8  teaspoon  salt
Preheat oven to 425 degrees F. In a bowl combine Italian seasoning, garlic, salt, and crushed red pepper. Stir in olive oil. Divide seasoning mixture between two large self-sealing plastic bags. Place sweet potatoes in one bag; shake to coat potatoes. Spread potatoes in a single layer on greased shallow roasting pan. Roast, uncovered, for 15 minutes.
Meanwhile, place beef tenders in remaining bag. Shake to coat. In a skillet brown beef tenders over medium-high heat, turning to brown evenly. Stir sweet potatoes in roasting pan and push to edges of pan. Place beef tenders in center of pan. Roast, uncovered, for 5 minutes. Add tomatoes; roast 10 to 15 minutes more or until instant-read thermometer inserted in center of thickest part of tenders registers 145 degrees F for medium-rare or 160 degrees F for medium doneness. Let stand for 10 minutes before carving. Serve with Chopped Parsley Topping. Makes 6 servings.

beef shoulder petite tenders:
The versatile petite tender is relatively new to the market. This juicy, lean cut from the top of the shoulder requires little or no marinating. Serve it roasted, grilled, or stir-fried. Each tender serves two.

test kitchen tip:
To substitute beef tenderloins for shoulder petite tenders, prepare potatoes and meat as at left, except do not roast potatoes before adding beef. Place browned tenderloin in center of greased roasting pan. Place potato wedges around pan edges. Roast, uncovered, 30 to 35 minutes for medium-rare (140 degrees F) or 40 to 45 minutes for medium (155 degrees F). Let stand for 5 minutes before carving beef.

chopped parsley topping
Stir together parsley; orange peel; garlic; and salt.
nutrition information
Per serving: Calories 362, Total Fat 14 g, Cholesterol 65 mg, Sodium 587 mg, Carbohydrate 32 g, Fiber 5 g, Protein 26 g, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:03 am   |  Permalink   |  0 Comments  |  Email

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