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Beef and Sweet Potato Pan Recipe

Yield: 4-6 Servings


1 Tbsp. Dried Italian Seasoning
1 Tbsp. Garlic, minced
1 tsp. Salt
¼ tsp. Crushed red pepper flakes
3 oz. Olive oil
1 lb.  Sweet potato, cut into 1-inch wedges
1 lb. Idaho potato, cut into 1-inch wedges
4 ea.  8 oz. Angus beef shoulder petite tender
1 cup Cherry tomatoes
4 tsp. Parsley, chopped


  1. Preheat oven to 425 degrees
  2. In a mixing bowl combine the Italian seasoning, garlic, salt and crushed red pepper.  Stir in olive oil and divide seasoning mixture between two large self-sealing plastic bags.  Place potatoes in one bag and coat with mixture.  Spread potatoes in a single layer on greased shallow roasting pan.  Roast uncovered for 15 minutes.
  3. Place beef shoulder petite tender in remaining bag.  Shake to coat with mixture.  In a large sauté pan brown tender over medium heat, turning to brown evenly.
  4. Stir potatoes in roasting pan and push to edges to pan.  Place beef tender in center of pan.  Roast, uncovered for 5 minutes, then add tomatoes and continue to roast for 10-15 minutes.
  5. Let stand for 10 minutes before carving.  Garnish with chopped parsley