| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
6 |
Servings |
INGREDIENTS
| 1 |
|
Beef roast (Avoid cheaper; less tender cuts) |
| 1/2 |
c |
Unsalted butter |
| 2 |
ts |
Steak spice |
| 2 |
ts |
Dry mustard |
| 1 |
c |
Dry red wine |
| 1 |
md |
Onion; thinly sliced |
INSTRUCTIONS
Preheat oven to 450F.
In a bowl, melt the butter. Blend in the steak spices and dry mustard.
Place roast in a roasting pan and pour the melted butter mixture on top of
the meat. Roast 15 minutes at 450F. Then turn oven down to 425F and
continue roasting for 15 minutes per pound (this will yield a medium-rare
roast).
Fifteen minutes before roasting time is up, pour the red wine into the
roasting pan and add the onion slices around the meat.
Let the roast rest at room temperature for about 10 minutes before slicing.
Serve slices topped with pan gravy and onions.
NOTES : The better the cut of meat, the better the results, so get the best
beef roast that you can afford. You may add more onion slices if you like a
lot of onions in the gravy.
Recipe by: Danielle Laroche
Posted to TNT Recipes Digest by "LAROSE, JOSEE"
<JOSEE.LAROSE@bdc.x400.gc.ca> on 1998,
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