Garlic-Pepper Petite Top Loin with Roasted Green Beans & Mushrooms Roasts

Ingredients

• 1 beef top loin petite roast (3 to 4 lbs.)
• 1-1/2 lbs. green beans, trimmed
• 8 oz. cremini or button mushrooms, cut in half
• 6 large shallots, cut lengthwise into 1/2-inch wedges
• 3 Tbsp. olive oil

Seasoning

• 5 cloves garlic, finely chopped
• 1 Tbsp. cracked black pepper

Instructions

Preheat oven to 325 degrees.  Combine seasoning ingredients; press evenly onto all surfaces of beef roast.

Place roast, fat-side up, on rack in shallow roasting pan.  Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat.  Do not add water or cover.  Roast in 325 degree oven 1 to 1-1/4 hours for medium rare; 1-1/4 to 1-1/2 hours for medium doneness.
Meanwhile, toss green beans, mushrooms and shallots with oil on rimmed baking sheet.  Season with salt and pepper, as desired.  About 1 hour before beef is finished roasting, place vegetables on bottom oven rack.  After removing roast, increase oven temperature to 425 degrees; continue roasting vegetables about 15 minutes or until beans and shallots are crisp-tender and starting to brown, stirring once.

Remove roast when meat thermometer registers 135 degrees for medium rare; 150 degrees for medium.  Transfer roast to carving board; tent loosely with aluminum foil.  Let stand 10-15 minutes.  (Temperature will continue to rise about 10 degrees to reach 145 degrees for medium rare; 160 degrees for medium.)

Carve roast into slices; season with salt and pepper, as desired.  Serve with roasted vegetables.

Suggestions

One beef top sirloin petite roast (3 to 4 lbs.) may be substituted for top loin petite roast.  Roast in 325 degree oven 1-1/2 to 1-3/4 hours for medium rare; 1-3/4 to 2-1/4 hours for medium doneness.