Tuesday, September 23, 2008

Mustard-Crusted Roast and Fettucini Alfredo

My fridge/freezer is magic! Dead serious! It seems to cough up ingredients just when I need them. And if it can't provide exactly what I want, it brings out a suitable substitute... Sweet!

I wanted to do a roast, very flavorful, and a nice medium-rare in the middle. That way it is more done on the outside for the kids. Something with garlic? Sounds good. I found a recipe in my Taste of Home cookbook for Prime Rib Roast that had possibilities. I just used a roast I got on reduced price sale and had frozen, and changed a few things around!

Mustard Crusted Roast

1 tbsp ground mustard + 1 tsp dijon
1 tsp salt
1 tbsp mashed garlic
1/2 tsp paprika
1/2 tsp allspice
1/2 tsp pepper
2 tsp dried minced onion
2-3 pound beef roast

Mix together the mustard, salt, garlic, spices, and onion. Rub all over the roast. Place on roasting rack in a pan.

Roast at 325 for 30-35 minutes per pound for medium rare. (thermometer should read about 145) 33-38 for medium. (temp of 160) 38-42 for well done. (temp of 170)

Pull out, wrap in tin foil, and let rest for at least 15 minutes before carving. This is not optional and allows the juices to redistribute throughout the meat, making for a much juicier roast!

Fettuccine Alfredo

8 ounces uncooked fettuccine
3 tbsp butter
1 cup heavy cream
1/2 cup Parmesan
1 egg yolk, lightly beaten
1/8 tsp salt
dash each pepper and nutmeg

Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt the butter over medium-low heat. Stir in the cream, the cheese, egg yolk, salt, pepper and nutmeg.

Cook and stir over medium-low heat until a thermometer reads 160. Do not boil. If you don't have a thermometer, cook until the all the cheese is melted, and the sauce starts to thicken.

Toss with the pasta and enjoy!

Okay, this is easily one of the best roasts I have ever had!!!! The garlicky mustard flavor permeated the whole roast, and was amazing.... I got it a perfect medium-rare, and it was seriously flavorful and juicy. We will be having this many times. This would be perfect for serving at a nice dinner for company!

And, having avoided making homemade Alfredo sauce for several years because the last time didn't turn out all that well, I gave it another shot. It tasted really good! Shredded Parmesan would melt better, I used the Kraft grated stuff.

The problem I have with homemade sauces is trying to reheat it the next day. For some reason the cheese gets clumpy, the oil/butter separates, and the cream is not creamy. If I reheat it with a little milk it isn't as bad. It still tastes okay reheated, but it is very oily. If anyone has a recipe that solves that problem, feel free to share!!!!

2 Tasty Tidbits:

Stephanie said...

That picture is so good! It turned out really cool.

I haven't ever made real Alfredo sauce before, because we never have heavy cream in the house. Usually we just make white sauce with garlic and Parmesan. But wow, that looks so yummy. And that roast reminds me of the one you made that year Jeff and I came over for Christmas. You seriously make the best roasts!

Phouka said...

We've got an even simpler recipe for fettucine - omit the egg yolk. Melt the butter with the cream. When the noodles are done, add the cream, and then just toss in the cheese and stir until it melts. It's not necessary to melt it with the cream, it will melt in the hot noodles. Shredded parmesan is definitely better than the grated - the sauce is smoother!

As for reheating - the only way I've found that seems to minimize the oiliness is to heat it in a double boiler very slowly. It's a lot of hassle, though, so I usually just add a bit more cream and mix it really well after microwaving it.

GREAT roast recipe, btw! Thanks!