This particular cut of beef is often considered the least choice cut because so often it is poorly prepared. It is a treat if properly cooked: preheat broiler. Place roast on a greased broiler rack. Broil within 2 inches of heat - the hotter the better - about 5 minutes on each side. This will be a rare roast. If cooked medium or well it becomes extremely tough. Carve in thin slices against the grain. Serve with a Bordelaise sauce: Melt 2 tbs. margarine in pot. (when your guest isnt present add 2 tbs. minced shallots - and cook until transparent - but it wont kill the sauce to leave them out). Add red wine and simmer until reduced by half. Add beef gravy (you can used canned), lemon juice, minced parsley, Salt & cayenne pepper to taste, and sliced mushrooms (saute them before adding in a little margarine or oil) I think you guest will be quite impressed! Posted to JEWISH-FOOD digest by Nancy Berry
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|Serving Size: 1 Serving (927g)|
|Recipe Makes: 1|
|Calories from Fat: 484 (51%)|
|Amt Per Serving||% DV|
|Total Fat 53.8g||72 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 25.2g|
|Polyunsanturated Fat 14g|
|Cholesterol 10.5mg||3 %|
|Sodium 2671mg||92 %|
|Potassium 1201.7mg||32 %|
|Total Carbohydrate 41.1g||12 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 38.4g|
|Protein 16.7g||24 %|
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Calories per serving: 948
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