Ingredients
- 3 pounds boneless NY strip loin roast
- 6 ounces shallots, sliced
- 8 ounces whole baby porabellas, quartered
- 2 medium leeks
- ¼ bunch fresh Italian flat leaf parsley
- 2 cups reduced sodium beef broth, or more
- 1 stick of herb garlic butter
- 24 ounces refrigerated mash potatoes
- 2 cups Alfredo sauce
- ¼ cup grated Parmesan cheese
- ½ cup panko (Japanese bread crumbs)
- 2 teaspoons zesty garlic herb seasoning
- ½ cup white wine
- ⅓ cup flour
- ¼ teaspoon Kosher salt
Directions
Melt 2 tablespoons of butter, coat roast with butter, sprinkle with seasoning. Place in roasting pan. Toss mushrooms and 3 ounces shallots with remaining butter until coated. Arrange in the bottom of the pan. Bake for 10 minutes at 475°. Reduce heat to 350° and roast for 45 minutes. (add some broth before lowing the temp) Whisk together 1 3/4 cup broth and flour. Pour over mushrooms. Roast for another 20-25 minutes. Remove and let rest before slicing for 15 minutes. Slice the leeks and remaining shallots. Chop parsley. Place potatoes in a 2 quart baking dish, spread evenly. Place 3 T of herb butter in saute pan, add leeks and shallots for 4 minutes. Add wine, cook 2 minutes. Stir in Alfredo sauce, 1/4 t Kosher salt and 1/4 t pepper. Pour over potatoes. Sprinkle with cheese and Panko. Bake at 350° for 25-30 minutes. |