Try this Pepper Roast Beef recipe, or contribute your own.
Suggest a better descriptionBetween sheets of waxed paper, pound peppercorns with mallet until coarsely crushed. Mix in oregano; spread out evenly. Make small slits in roast; insert garlic slice in each. Brush with oil. Roll in peppercorn mixture to coat all over; place on greased rack in roasting pan. Roast in 275F oven for 2 hours or until meat thermometer registers 140F for rare or 160F for medium. Transfer to warmed platter; tent with foil and let stand for 15 minutes. Slice thinly.
Gravy: Meanwhile, in roasting pan, melt butter over medium heat; cook onion, stirring often, for about 5 minutes or until golden. Stir in flour; cook, stirring, for 1 minute. Add beef stock, wine and salt; bring to boil, stirring to scrape up brown bits. Reduce heat and simmer for about 2 minutes or until thickened. Strain into sauceboat; pass with meat.
Yield: 8 servings
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Serving Size: 1 Serving (371g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 436 | ||
Calories from Fat: 206 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.9g | 31 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 101.2mg | 31 % | |
Sodium 388.1mg | 13 % | |
Potassium 899.4mg | 24 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 5.9g | ||
Protein 38.1g | 54 % | |
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: 436
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