| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Caprial2 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
lb |
Top round or bottom round beef roast |
| 2 |
tb |
Cracked black pepper |
| 2 |
ts |
Kosher salt |
| 1 |
tb |
Olive oil |
| 1 |
c |
Dry red wine |
| 2 |
|
Shallots; chopped |
| 2 |
|
Cloves garlic; chopped |
| 2 |
c |
Beef Stock |
| 2 |
|
Chipotle peppers |
| 1 |
ts |
Chopped fresh thyme |
|
|
Salt and black pepper to taste |
| 6 |
|
French rolls; toasted |
INSTRUCTIONS
TO ASSEMBLE
For the roast, preheat oven to 350 degrees. Rub the pepper and kosher salt
into the beef, then set aside. Heat olive oil in a large, ovenproof saute
pan until smoking hot. Add roast and sear well on all sides, about 5
minutes total. Place in oven and roast for about 20 minutes for medium-rare
to medium doneness (internal temperature of roast should be 135-140
degrees). Let rest for 2 minutes before slicing the roast.
While the roast is cooking, make the sauce. Place red wine, shallots, and
garlic in a medium-size pan and boil over high heat until the wine is
reduced to about 1/3 cup, 4 to 5 minutes. Add stock, peppers, and thyme and
cook over low to medium heat until reduced to about 2 cups, about 10
minutes. Season with salt and pepper and keep warm.
To assemble the sandwich, slice the beef and place on toasted French rolls.
Serve the sauce on the side in a container that is wide enough to dip the
sandwich in. Serve warm.
Serves six.
Converted by MC_Buster.
Per serving: 1057 Calories (kcal); 24g Total Fat; (24% calories from fat);
26g Protein; 142g Carbohydrate; 0mg Cholesterol; 9562mg Sodium Food
Exchanges: 8 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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