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Raciónes: 2

Ingredientes

Cost per serving $11.79 view details

Direcciones

  1. Preheat oven to 400 degrees.
  2. Season meat with Bayou Blast. Heat a large saute/fry pan over high heat and sear meat well on all sides. Transfer meat to a roasting rack set in a roasting pan and roast 15 min for medium-rare.
  3. Meanwhile "turn" vegetables, cutting them into even-sized pcs shaped like footballs. Cook vegetables separately in small pots of salted water just till tender, drain and cold.
  4. Transfer meat to a carving board, tent with foil to keep hot and let rest at least 10 min. Remove rack from roasting pan, place pan over medium-high heat and pour in stock to deglaze. Bring to a boil, scraping bottom of pan to incorporate any browned bits into sauce. Simmer and adjust seasonings to taste. Add in vegetables to stock to reheat. Slice meat in thin slices. To serve, present meat in "shingles", surround with vegetables and ladle sauce over.
  5. This recipe yields 2 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 1340g
Recipe makes 2 servings
Calories 1272  
Calories from Fat 293 23%
Total Fat 32.63g 41%
Saturated Fat 12.37g 49%
Trans Fat 0.0g  
Cholesterol 231mg 77%
Sodium 720mg 30%
Potassium 4644mg 133%
Total Carbs 151.14g 40%
Dietary Fiber 15.2g 51%
Sugars 13.33g 9%
Protein 95.48g 153%
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