|
Cook up a tasty, tender sirloin roast to have on hand to slice up for this cold plate dinner. Mayonnaise may be made ahead and refrigerated up to five days
Serves 6
|
| |
|
Ingredients:
|
|
|
|
1
|
|
M&M Seasoned Bottom Sirloin Beef Roast
|
|
4 cups
|
(1 L)
|
M&M Bean & Carrot Medley
|
|
3
|
|
medium tomatoes or (750 mL) 3 cups cherry tomatoes
|
|
4-1/2 cups
|
1.125 L
|
baby potatoes
|
|
1/2 lb
|
(250 g)
|
button mushrooms or grilled portabellos
|
|
1
|
|
large glove garlic
|
|
2/3 cup
|
(150 mL)
|
roasted sweet red peppers
|
|
1/3 cup
|
(75 mL)
|
mayonnaise
|
|
1/2 tsp
|
(2 mL)
|
lemon juice
|
|
|
|
lettuce
|
|
|
|
|
Preparation:
|
|
|
Cook M&M Seasoned Bottom Sirloin Beef Roast according to package directions, to desired doneness. Chill and thinly slice.
Cook M&M Bean Carrot Medley in boiling water or in microwave until tender crisp. Drain and chill. Cut tomatoes into wedges or halve cherry tomatoes. Cook potatoes; let cool and cut in half. Cook mushrooms in a bit of olive oil; let cool. Slice grilled portabellos, if using.
In food processor, finely mince garlic. Add peppers and pulse until smooth. Pulse in mayonnaise and lemon juice until well blended, scraping down sides. Serve at room temperature for best consistency.
Line large plates with lettuce leaves. Arrange one-sixth of beef, and vegetables attractively on plate. Drizzle with roasted red pepper mayonnaise or use for dipping.
|
|
|
|
Tip(s):
|
|
|
|
|
|
