Ingredients

• 1 1 1/2-pound beef eye round roast
• Kosher salt and freshly ground pepper
• 1 1/2 tablespoons vegetable oil
• 1 sprig rosemary
• 1 tablespoon plus 1 teaspoon Worcestershire sauce
• 2 russet potatoes (about 8 ounces each)
• 1 small shallot, finely chopped
• 1 tablespoon all-purpose flour
• 1/2 cup skim milk
• 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
• cup reduced-fat sour cream

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Instructions

1. Preheat the oven to 425 degrees F. Pierce the beef all over with a fork; season with salt and pepper. Heat 1 tablespoon vegetable oil and the rosemary in a large nonstick ovenproof skillet over medium-high heat. Add the beef and cook, turning, until browned, 8 minutes. Drizzle with 1 tablespoon Worcestershire sauce. Transfer to the oven; roast until a thermometer inserted into the center reaches 125 degrees F for medium rare, about 25 minutes. Transfer to a cutting board and let rest 5 minutes.
2. Meanwhile, pierce the potatoes all over with a fork. Microwave until tender, about 15 minutes. Heat the remaining 1/2 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and cook until softened, about 2 minutes. Sprinkle in the flour and cook, stirring, until incorporated, 5 to 6 minutes. Slowly add the milk; cook, whisking, until slightly thickened, 1 minute. Stir in the spinach, sour cream and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper. Simmer until warm, about 2 minutes.
3. Slice the beef. Halve the potatoes and fluff with a fork; top with the creamed spinach. Season with salt.
4. Photograph by Charles Masters