Here is a wonderful Espresso Balsamic and EVOO Marinated Roast Beef recipe that is oh so delicious and easy to prepare. For a nice variation use our Chipotle EVOO for an unbelievable smoky flavor. I am not a coffee drinker but, this marinate has become one of my favorite.
Balsamic Marinated Roasted Beef
What you will need:
Balsamic Roast Beef
•1 cup Patricia & Paul Espresso Balsamic (or Traditional Balsamic)
•2 tablespoons freshly ground black pepper
•1 cup Patricia & Paul Extra Virgin Olive Oil (Chipotle EVOO works well too for a smoky taste)
•1 (2 1/2 to 3-pound) beef eye round
•3 pounds Yukon gold potatoes, peeled and quartered
•4 tablespoons Patricia & Paul Organic Infused Butter EVOO
•3 tablespoons potato water, reserved
•2 tablespoons Patricia & Paul Tuscan Herb EVOO
•3/4 teaspoon Patricia & Paul Organic Infused Butter EVOO
•1 pound crimini mushrooms, quartered
•Salt and freshly ground black pepper
For the balsamic marinated roast beef: Put Patricia & Paul Traditional Balsamic, chopped garlic and black pepper in a small sauté pan over medium to high heat and reduce for 1 to 2 minutes. Remove the pan from the heat, stir in the chopped rosemary and Patricia & Paul EVOO, and allow the mixture to cool.
Put the marinade in a baking pan, put the beef in the pan and coat with hands. Put in the refrigerator to marinate for a minimum of 30 minutes, maximum 24 hours.
Preheat the oven to 350 degrees F and remove the marinated beef from the refrigerator. Put the beef in the oven and roast for approximately 45 minutes to 1 hour, until cooked to medium-rare and an instant-thermometer inserted in the center of the roast has an internal temperature between 130 and 140 degrees F.
Remove the beef from the oven and allow the beef to rest before slicing.
For the mashed potatoes: Cook the potatoes in enough heavily salted water to cover, until tender. Drain the potatoes, reserving 3 tablespoons of the water. Put the potatoes back into the hot pot and using a potato ricer, rice the potatoes or mash.
Put Patricia & Paul Butter EVOO, and reserved potato water in the pot with the potatoes. Season the potatoes with salt. Gently fold the ingredients together until incorporated. Taste and adjust seasoning, if necessary.
For the sautéed mushrooms: Put Patricia & Paul Tuscan Herb EVOO and Butter EVOO in a sauté pan over medium-high heat. Put the mushrooms in the hot pan and sauté until slightly caramelized. Season with salt and pepper, and then remove from the heat.
To serve: Place the roast beef and mashed potatoes on a warm plate and spoon the sautéed mushrooms over the meat and potatoes.