Original recipe modified for my family
1. Preheat oven to 400 degrees. On a large rimmed baking sheet, toss potatoes and shallots with oil; season with salt and pepper.
2. Push vegetables to edges of baking sheet; place roast in the center. Turn roast to coat with oil on pan, and season generously with salt and pepper.
3. Roast, tossing potatoes and shallots occasionally, until an instant-read thermometer inserted in center of meat registers 130 degrees for medium-rare, 40 to 50 minutes. Let beef rest 10 minutes, loosely covered with aluminum foil, before slicing and serving with potatoes and shallots.
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Serving Size: 1 Serving (455g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 503 | ||
Calories from Fat: 83 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 98.7mg | 30 % | |
Sodium 106.9mg | 4 % | |
Potassium 1496.3mg | 39 % | |
Total Carbohydrate 48.8g | 14 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 45g | ||
Protein 55.2g | 79 % | |
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: 503
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