Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 475°. | 2. Sprinkle ground black pepper all over the roast, pressing it into the meat as much as possible. | 3. Place roast in a small roasting pan, and add 1 cup of beef stock. | 4. Cook for 35 minutes, then lower temperature to 400° and cook 40 minutes. | 5. Take roast out of the oven (do not turn off the oven) and pour the 1 1/2 cups cold beef stock into the bottom of the pan. | 6. Let stand 15-20 minutes. | 7. Add garlic juice to the broth in the bottom of the pan, and return roast to oven. | 8. Roast until meat reaches the desired degree of doneness for rare or medium (use a meat thermometer to test). | 9. Some like their beef well done while other prefer medium-rare to medium. | 10. Remove pan from oven and transfer roast to a platter or carving board; let cool slightly before carving. | 11. Transfer the pan drippings to a small, wide pan and keep it warm over low heat. | 12. Cut the rolls open horizontally; if desired, remove some of the bread from the inside, creating a pocket to hold the beef. | 13. Slice the beef as thinly as possible. | 14. Dip rolls quickly into the au jus (drippings), fill generously with sliced beef, and serve right away. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin tip roast	1			-	-	-	-
black pepper			ground	-	-	-	-
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
beef stock	1 1/2	1/2		171.36	18.6732	6.3252	8.0892
garlic juice	1	teaspoon		-	-	-	-
french bread	5 -6			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.