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Raciónes: 8

Ingredientes

Cost per serving $0.55 view details

Direcciones

  1. Between sheets of waxed paper, lb. peppercorns with mallet till coarsely crushed. Fold in oregano; spread out proportionately.
  2. Make small slits in roast; insert garlic slice in each. Brush with oil.
  3. Roll in peppercorn mix to coat all over; place on greased rack in roasting pan.
  4. Roast in 275 F oven for 2 hrs or possibly till meat thermometer registers 140 F for rare or possibly 160 F for medium. Transfer to warmed platter; tenet with foil and let stand for 15 min. Slice thinly.
  5. Gravy: Meanwhile, in roasting pan, heat butter over medium heat; cook onion, stirring often, for about 5 min or possibly till golden brown. Stir in flour; cook, stirring, for 1 minute.
  6. Add in beef stock, wine and salt; bring to boil, stirring to scrape up brown bits. Reduce heat and simmer for about 2 min or possibly till thickened.
  7. Strain into sauceboat; pass with meat.
  8. Yield: 8 servings

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Nutrition Facts

Amount Per Serving %DV
Serving Size 246g
Recipe makes 8 servings
Calories 267  
Calories from Fat 65 24%
Total Fat 7.28g 9%
Saturated Fat 2.67g 11%
Trans Fat 0.04g  
Cholesterol 122mg 41%
Sodium 294mg 12%
Potassium 634mg 18%
Total Carbs 4.34g 1%
Dietary Fiber 0.7g 2%
Sugars 0.55g 0%
Protein 38.71g 62%
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