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Suggest a better descriptionPreheat oven to hottest temperature--500 to 550 degrees. Grind white pepper generously over entire surface of beef, then rub with oil & press in rosemary. Melt butter in large, heavy skillet until smoking hot; add beef & cook quickly, turning as needed, until dark brown all over. Transfer beef to roasting pan and roast 12-15 minutes or until flesh yields readily when pressed (for rare) or yields slightly (medium-rare). While meat roasts, make sauce: Add shallots to butter & meat drippings remaining in skillet & cook until lightly browned, then add broth, mustard, cream & green peppercorns. Bring to a boil, boil until slightly reduced. Add brandy & ignite. Continue to reduce sauce, stirring constantly. When beef is done, sauce should be done. To serve, slice beef, drizzle sauce over center of slices. Makes 4 to 6 servings. From the
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Serving Size: 1 Serving (363g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 704 | ||
Calories from Fat: 704 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.9g | 105 % | |
Saturated Fat 46.1g | 231 % | |
Monounsaturated Fat 20.4g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 193.5mg | 60 % | |
Sodium 128.2mg | 4 % | |
Potassium 49.7mg | 1 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1.3g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 704
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