INGREDIENTS

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

A Message from our Provider:

“Love – a gift from God”