From Parents magazine
1. Season the roast with the salt and pepper. Heat 1 Tbs. of the olive oil in a large skillet over med-high heat. Add the meat and cook until well browned on both sides, about 6 minutes. Remove meat and set aside.
2. Add the remaining olive oil and the shallots to the pan; cook 1 minute. Add the broth, increase heat to high, and bring to a boil. Return the roast to the pan along with any juices, reduce to a simmer, cover and cook for 18 minutes or until done (160F).
3. Transfer the meat to a platter; cover. Add tarragon to skillet and cook until the liquid is reduced by half (about 7 minutes). Remove from the heat and add the half-and-half, if using. Sice meat against the grain into thin slices. Drizzle with sauce to serve.
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 34 | ||
Calories from Fat: 24 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 32.3mg | 1 % | |
Potassium 73mg | 2 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2g | ||
Protein 0.8g | 1 % | |
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: 34
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