Chef Laura Presents

Roast Beef with Peppers, Onions, and Potatoes; Mushroom Polenta

For the beef and veggies:
-2 1/2 pounds eye-of-round roast beef (not terribly important, I believe I used rump round)
-3 red bell peppers, 2 yellow bell peppers, 1 medium red onion, and 3/4 pound new potatoes cut into 1-inch chunks
-5 garlic cloves, peeled (3 left whole and 2 cut into 12 slivers)
-2 tablespoons olive oil
-coarse salt, ground pepper, dried thyme

Preheat oven to 400 degrees. Place peppers, onion, potatoes and whole garlic cloves on a large rimmed baking sheet. Drizzle with half of the oil, season with salt and pepper, and toss to coat.

Make twelve small slits in top and sides of roast, push in garlic slivers. Move veggies to the sides of the sheet, place beef in the center. Coat with remaining oil, rub with salt, pepper and thyme. Roast 40-50 minutes, tossing vegetables occasionally. Let meat stand for 10 minutes, tenting with tinfoil. Cut into slices, serve with vegetables.

For the polenta:
-1 cup yellow cornmeal
-1 tablespoon butter
-parmesan cheese
-mushrooms, sliced

Set 4 cups water to boil. Meanwhile, sautée mushrooms in a pan until brown. When the water is boiling, add 1 tsp salt, and gradually whisk in cornmeal. Simmer gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and parmesan, keep warm over very low heat. Stir in mushrooms, or top with them. If the polenta becomes too thick, whisk in some water just before serving.