Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. Add the oil, swirling the pan to coat, and then add the beef. Cook, turning with tongs, until well browned on all sides, about 12 minutes total. Transfer to a cutting board; wipe out the pan.
Brush the glaze over all of the beef, return it to the roasting pan, and roast to an internal temperature of 120°F for rare, 16 to 20 minutes, or 125°F for medium rare, 22 to 26 minutes. Transfer to a cutting board, tent with foil, and let rest for 15 minutes.
我做了这个新年。我在酱汁中d dried mushrooms with the shallots but strained them out before adding the dried cherries. This added an earthy element to the sauce and it was a smoother sauce without them. It really was an easy recipe to follow. I think you really should start your sauce before browning your meat though. Loved it!
Annesfirst|12/26/2016
Took a risk with a new recipe for Christmas and was not disappointed. Flavor balance was perfect, just the thing for a very special meal. Everyone raved!
This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…
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