beef and sweet potato pan roast


1   tablespoon dried Italian seasoning
1   tablespoon bottled roasted minced garlic
1   teaspoon salt
1/2  teaspoon crushed red pepper
3   tablespoons olive oil
2   pound medium orange and/or white sweet potatoes, cut into 1-inch wedges
4  6 - 8  ounces beef shoulder petite tenders or 1-1/2 to 2 lb. beef tenderloin
1   cup cherry tomatoes
1   recipe Chopped Parsley Topping

Chopped Parsley Topping
1/4  cup snipped fresh parsley
2   teaspoons finely shredded orange peel
2   cloves garlic, minced
1/8  teaspoon salt


1. 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.
2. 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.
Chopped Parsley Topping
1. Stir together parsley; orange peel; garlic; and salt.

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.

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