To prepare roast, cut incisions at even intervals in the surface of the meat and insert a sliver of garlic. Place meat in a roasting pan. Combine the mustard and soy sauce and spread mixture all over the roast. Top with pepper. Let roast sit at room temperature up to 3 hours.
Preheat Oven to 350. Roast the meat until an instant read thermometer inserted into the middle of the roast reads 120 for rare, about 1 1/2 hours. Remove from the oven and let rest on a carving board, covered with aluminum foil, for about 15 minutes.
To make the sauce, in a small pan combine the mustard, soy sauce, beef stock with a whisk and heat through. Or, pour the stock into the degreased drippings in the roasting pan and stir to free any brown bits. Whisk in the mustard, soy sauce and black pepper.
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|Serving Size: 1 Serving (427g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 24 (20%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 1028.2mg||35 %|
|Potassium 1412.3mg||37 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 12g|
|Protein 11.2g||16 %|
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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: 118
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