Preheat oven to 450F. Grind the above mentioned pepper corns, mix with sage and salt. Rub this into the outside surface of the meat thouroughly. If you run out of the spice mixture, make more and keep at it until the whole thing is covered.
Put into oven in a roasting pan on a rack for 20 minutes, reduce heat to 325 and cook for x time along the following guidelines:
Condition Time Temp : when finished per lb. on thermometer :
rare 15-17 140 :
medium 19-22 160
I do not subscribe to ruining perfectly good meat so no guidelines for anything above medium. If you're into rubber bands and burnt offerings you're on your own. Once the meat is done to your liking remove from oven and let stand for 15-20 minutes before carving. Good time to make gravy.
Pan Gravy: Deglaze the pan with the red wine, using a wooden spatula to scrape up the bits stuck to the pan. Add the flour mixing well with the juices and fat until a roux is formed. Remove to a saucepan and add the beef stock, bring to a boil and let simmer until thickened.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (177g)|
|Recipe Makes: 12|
|Calories from Fat: 3 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 318.9mg||11 %|
|Potassium 360.3mg||9 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 5.3g|
|Protein 3.9g||6 %|
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: 49
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What would you serve with this? Link in another recipe
kjekholmI'm not much of a red meat person, and I'm dreadfully afraid to ruin a roast. This recipe was perfect for me. I added fresh rosemary to the rub (and let it sit / marinate for about a half a day) and cooked to medium doneness. So tender and flavourful. Even my sometimes hard to please 7 year old enjoyed.2y ago
chefhoward76Very good basic technique and recipe guidelines. Can be used for various roast sizes and can be adjusted to personal prefernce as far as doneness goes. Use an oven-safe instant-read thermometer to adjust lower temperature roasting time and judge doneness.4y ago
DconleyDoesn't list the roast beef or size in the list of ingredients4y ago
mwarren_1This is a very good recipe, and I would make it again...although I don't consider medium-well "ruining perfectly good meat"...and rubber bands??? We all have different tastes and opinions....just post your recipe, please. Happy New Year!5y ago
Jenlevron70I also added garlic powder. This is a delicious recipe. I work in a deli and I cook this for doctors in town. They loved it. I will continue to make this. The pan gravy is also delicious and easy.6y ago
ilocanaladychefMy family enjoyed this recipe... I added just a little bit of garlic powder to add to the taste.6y ago
sgrishkaThis is a great recipe and so easy to make. I made one small change, I added several minced cloves of the garlic to the spice mixture that was rubbed onto the outside surface of the roast prior to cooking...we love our garlic! I pulled the roast from the oven when it reached an internal temperature of 140º F, the temperature continued to rise about another 5º F from residual heat will resting loosely covered with foil. The roast was irresistible with its crackly seasoned crust and tender, juicy, pink interior. Our family loved it.7y ago