Nutritional Info

Nutrition Facts

Serving Size 1 (310g)

Calories 554
Calories from Fat 166 (30%)
Amount Per Serving %DIV
Total Fat 18.4g 28%
Saturated Fat 8.1g 41%
Monounsaturated Fat 8.1g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 172.4mg 57%
Sodium 1351mg 59%
Potassium 827.1mg 18%
Total Carbohydrate 20.6g 7%
Dietary Fiber 0.4g 2%
Sugars 0g
Protein 69g 138%

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Recipe Description
This dish is incredibkly easy to make and it will giver aires that you are a gourmet cook.
Prep time
15 min
Cook time
1 hr
Ready In
1 hr 15 min

Ingredients

Serves Tool

Serves To:USMetric
1 3/4 Ounce(oz)  low-sodium beef broth
1 1/2 Pound(lb)  lean beef tenderloin roast kitchen twine
3   whole cloves
4   peppercorns
1 Teaspoon(t)  diced marjoram leaves
2   garlic cloves, minced
1 Cup(c)  dry red wine
4 Cup(c)  water

Preparation

Tie the beef roast with kitchen twine at 2-inch intervals. In a deep pan brown the beef roast in broth over medium-high heat until all sides are brown. Pour off the drippings and reserve.

Combine the water, reserved drippings, wine, garlic, marjoram, pepper Servi corns, and garlic cloves in a bowl.

Pour over beef. Bring to a boil, reduce the heat to medium low, cover, and simmer for 10 minutes per pound.

The temperature will register 130degree . Do not overcook.

Remove the roast to a serving platter.

Cover tightly with plastic wrap or aluminum foil and allow the roast to stand for 10 minutes before carving.

The roast temperature will rise approximately 10 degrees in temperature to 140degree for rare. Remove the string and carve the roast into thin slices.

Additional notes

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