Categories: beef- main dish
Ingredients
- For the potatoes:
- 6 large russet potatoes, scrubbed
- 1 Tbsp. butter or margarine
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 2/3 cup chopped yellow onion
- 4 slices baked ham (about4 oz.), diced
- 1 1/2 cups shredded Colby cheese, divided
- 2 Tbsp. milk
- 2 Tbsp. sour cream
- For the roast:
- 1 Tbsp. coarsely cracked black pepper
- 1 2 1/4 -lb. boneless rib roast or tenderloin
- 1/4 cup fresh flat-leaf parsley
- 1 Tbsp. fresh chives
- 1 Tbsp. fresh tarragon
- 1 tsp. dried thyme
Directions
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Preheat oven to 400 degrees F. Pierce potatoes several times with a fork. Bake until tender, about 1 hour. Meanwhile, melt butter in a large nonstick skillet set over medium heat. Add peppers and onion; sauté until tender, about 5 minutes.
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Reduce temperature to 350 degrees F. Cool potatoes slightly. Slice tops off potatoes and scoop out pulp; reserve skins. In a bowl, mash pulp. Stir in 1 cup Colby, milk sour cream and vegetable mixture. Spoon mixture into potato shells.
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Preheat oven to 400 degrees F. Pierce potatoes several times with a fork. Bake until tender, about 1 hour. Meanwhile, melt butter in a large nonstick skillet set over medium heat. Add peppers and onion; sauté until tender, about 5 minutes.
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Sprinkle potatoes with remaining Colby. Place on baking sheet. Bake until heated through, about 20 minutes. Serve with roast.
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Making the roast:
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Reduce temperature to 350 degrees F. Cool potatoes slightly. Slice tops off potatoes and scoop out pulp; reserve skins. In a bowl, mash pulp. Stir in 1 cup Colby, milk sour cream and vegetable mixture. Spoon mixture into potato shells.
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Increase oven temperature to 425 degrees F. Rub the pepper evenly over beef, pressing gently so pepper adheres.
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Place the herbs in a large measuring cup and chop using kitchen shears.
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Sprinkle potatoes with remaining Colby. Place on baking sheet. Bake until heated through, about 20 minutes. Serve with roast.
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On a sheet of waxed paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat.
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Loosely tie the beef at 2-inch intervals with kitchen twine. Place beef on roasting rack.
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Making the roast:
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Roast until an instant-read thermometer registers 155 degrees F. for medium, about 30 minutes. let stand for 5 minutes; carve into thin slices.
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use a meat thermometer to check the doneness of the beef.
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Increase oven temperature to 425 degrees F. Rub the pepper evenly over beef, pressing gently so pepper adheres.
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For rare 130 degrees
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for medium 150 degrees
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Place the herbs in a large measuring cup and chop using kitchen shears.
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for well-done 170 degrees
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On a sheet of waxed paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat.
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Loosely tie the beef at 2-inch intervals with kitchen twine. Place beef on roasting rack.
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Roast until an instant-read thermometer registers 155 degrees F. for medium, about 30 minutes. let stand for 5 minutes; carve into thin slices.
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use a meat thermometer to check the doneness of the beef.
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For rare 130 degrees
-
for medium 150 degrees
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for well-done 170 degrees