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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
Prepare the roast beef. Allow to rest for an hour. About half way through the roasting, start to prepare and roast the potatoes. Prepare all of the ingredients for the greens. After you
remove the roast beef from the oven to rest, place the potatoes back in to briefly warm up, if they had cooled. Saute the greens and finish with the mascarpone sauce. Serve the roast beef with the pan juices drizzled on top.
Roasting a cheap, marbled cut of beef on low heat slowly creates the roast beef your grandmother would approve of. A thermometer is a cheap investment and the best way to know when your meat is done. You can often find them at grocery stores for a few bucks.
Small potatoes are roasted and then coated with Dijon mustard for a simple yet flavorful starchy side.
This simple sauté of greens, becomes creamy goodness with a couple dollops of mascarpone cheese. If you can’t find the tasty Italian cream cheese in your speciality cheese section use cream cheese instead. The flavor will be different, but you will still have the lovely texture.
