Sunday Dinners

As a teenager I recall having Sunday dinners made by my dad. My dad would be making shrimp on skewers with my bestie Jen and I putting it together and enjoying a great meal with my family. Everyone loved coming to my house on Sundays for dinner. I really enjoy having Sunday dinner for my family. It gives me a chance to cook and make fabulous meals (or not so fabulous meals) and at the same time have my children eat outside of their little boxes.

So, on some Sundays I am able to make fantastic meals that the children will try and we both enjoy. Tonight was one of those nights.

Tonight I made a Roast, with Roasted Garlic Mashed Potatoes and Green beans with dill.

We actually had an added guest this evening (son's best friend) and we had a great time (I even made them chicken nuggets in case they wouldn't eat the roast).

Roast Beef with Dijon Caper Sauce

Roast Beef:

• 1 3-pound eye of round beef roast, trimmed of excess fat and sinew
• 1/2 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon freshly ground pepper

Sauce:

• 1 tablespoon butter
• 1 tablespoon all purpose flour
• 2 cups low-salt beef broth
• 2 tablespoons Dijon mustard
• 2 tablespoons drained capers

For roast beef:
Sprinkle beef with 1/2 teaspoon salt; let stand 1 hour.

Preheat oven to 350°F. Mix thyme, basil, and 1/2 teaspoon pepper in small bowl. Heat oil in large oven-proof skillet over medium-high heat. Add beef; cook until browned on all sides, turning occasionally, about 10 minutes. Sprinkle with herb mixture. Transfer skillet to oven. Roast until instant-read thermometer inserted into center of meat registers 130°F, about 40 minutes. Transfer to cutting board; let rest.

For sauce:
Place skillet with juices over medium-high heat. Add butter; stir until melted. Add flour; whisk until smooth. Gradually whisk in broth; bring to boil. Boil until sauce is reduced to 1 1/4 cups, whisking often, about 6 minutes. Whisk in mustard and capers. Season sauce with pepper.

Cut beef crosswise into very thin slices. Transfer beef to platter. Serve with sauce.

Roasted Garlic Mashed potatoes

2 lbs of potatoes

1 head of Garlic

Salt

Pepper

Olive oil

Butter

cream

Truffle oil

Cut off the top of the head of garlic, drizzle with oil, salt and pepper. Place in foil and wrap with top exposed. Put into an oven at 350. Peel and cut potatoes in quarters. Put into boiling water. When tender, remove from water, melt butter and cream.

Add warm butter/cream mixture to potatoes as you mash them, add the roasted garlic (just squeeze the garlic out of the skins and add truffle oil (Fairway has a nice olive oil with truffles that is fabulous). Add salt and pepper to taste.

Green Beans with Dill

Melt 1 TBS of butter in pan. Add Green beans. Little salt and Dill, toss. Serve. Very tasty.

It was a fabulous meal by all. I look forward to making some more in the future.

Zizette