| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Green Pepper Corns |
| 2 | tb | White Pepper Corns |
| 2 | tb | Black Pepper Corns |
| 2 | tb | Dried Sage |
| 1 | tb | Salt |
| 1/2 | c | Dry red wine |
| 2 | tb | Flour |
| 2 | c | Beef stock |
INSTRUCTIONS
PAN GRAVY Preheat oven to 450F. Grind the above mentioned pepper corns, mix with sage and salt. Rub this into the outside surface of the meat thouroughly. If you run out of the spice mixture, make more and keep at it until the whole thing is covered. Put into oven in a roasting pan on a rack for 20 minutes, reduce heat to 325 and cook for x time along the following guidelines: : Condition Time Temp : when finished per lb. on thermometer : rare 15-17 140 : medium 19-22 160 I do not subscribe to ruining perfectly good meat so no guidelines for anything above medium. If you're into rubber bands and burnt offerings you're on your own. Once the meat is done to your liking remove from oven and let stand for 15-20 minutes before carving. Good time to make gravy. Pan Gravy: Deglaze the pan with the red wine, using a wooden spatula to scrape up the bits stuck to the pan. Add the flour mixing well with the juices and fat until a roux is formed. Remove to a saucepan and add the beef stock, bring to a boil and let simmer until thickened. Posted to FOODWINE Digest 28 Nov 96 From: "Peter L. Berghold" <peterb@SUPERLINK.NET> Date: Fri, 29 Nov 1996 16:23:05 -0500
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