February 28, recipe, ROASTED HERB FILLET OF BEEF WITH HORSERADISH SAUCE

February 28, recipe

ROASTED HERB FILLET OF BEEF WITH HORSERADISH SAUCE (12 servings), time 1 hour 15 minutes

Ingredients

HERB FILLET OF BEEF

1/4 cup whole grain dijon mustard

3 Tbsp mixed chopped fresh herbs (sage, rosemary and thyme)

1 Tbsp extra-virgin olive oil

Vegetable oil for browining

1 oven-ready, tied fillet of beef roast (4 lb)

1 tsp kosher salt

freshly ground pepper

HORSERADISH SAUCE

1cup reduced-fat sour cream

1/2 cup cream style horseradish sauce

1 1/2 Tbsp chopped parsley

1 1/2 tsp honey mustard

pepper

Directions

Heat oven to 450 F. In a small bowl, mix mustard, herbs and olive oil.

Heat a large Dutch oven over medium-high heat. Add enough vegetable oil to just coat bottom of pan. Pat beef dry with paper towel and season with salt. Sear beef, turning every 3 minutes, until all sides are well browned, about 12 minutes total. Transfer beef to a roasting rack set in a shallow roasting pan and brush with the mustard mixture.

Roast the beef 15 to 20 minutes until an instant read thermometer inserted in center registers 125 F, for medium rare. Let beef rest on a cutting board, loosely tented with foil, 15 to 20 minutes.

Meanwhile, to make HORSERADISH SAUCE, which all ingredients in a medium bowl until blended.

Slice beef into thick slices. Serve warm or at room temperature with horseradish sauce.

440 calories, 1 gram fiber

RECIPE 3 February, SHEPHERD'S PIE

RECIPE 3
February
SHEPHERD'S PIE (5 servings)

 Ingredients
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 tsp dried thyme leaves
1/4 tsp pepper
3 cups frozen mixed vegetables
1 can (14.5 oz) diced tomatoes, drained
1 jar gravy (heinz bistro au jus)
1 contained (2 lb) refrigerated mashed potatoes
2 Tbsp grated parmesan

Directions
Heat broiler. Heat ovenproof nonstick skillet over medium-high heat. Add ground beef, onion, garlic, thyme and pepper; cook, breaking up meat, 5 minutes or until browned. Stir in vegetables, tomatoes and gravy; simmer, covered, 5 minutes.

Meanwhile, heat potatoes in microwave as package directs. Drop spoonfuls of potatoes on top of beef mixture; sprinkle with Parmesan. Place under broiler for 3 to 5 minutes until topping is browned.

549 calores, fiber 7 grams

16. CORN & GRITS CASSEROLE

16. CORN & GRITS CASSEROLE

Ingredients

4 cups 1 quart whole milk
1 cup quick cooking grits
1 can whole kernel corn, drained
1 1/2 cup shredded sharp cheddar
6 scallions
1 large egg
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper

Directions

Heat oven to 387 F lightly coat a shallow 2 at baking dish with nonstick spray.

Bring milk to a gentle boil in a 3 quart saucepan; slowly whisk in grits. Reduce heat and simmer, stirring often 5 to 7 minutes until thickened.

Removed from heat; stir in corn, 1 up cheese, the scallions, egg, salt, thyme and pepper. Pour into prepared dish.

Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese and bake 15 minutes more until set. let stand 10 minutes before serving.

CAN BE BAKED 2 DAYS AHEAD. REFRIGERATE COVERED. BRING TO ROOM TEMP AND REHEAD IN MICROWAVE....

Calories:256 fiber 2 grams, 8 servings........