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Grilled Peppercorn-Crusted Roast Beef With Port Wine Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.7412
Energy (kCal)139.1975
Carbohydrates (g)8.2369
Total fats (g)8.5304
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the roast:. | 2. Heat one side of the grill to high; leave the other side unlit. | 3. Season the roast with salt and garlic powder on all sides, then press top and bottom into cracked black pepper. | 4. Grill roast over direct heat for 5 minutes, then turn roast over and grill 5 minutes more. Transfer beef to the unlit side of grill and roast to an internal temperature of 140 degrees, 30-40 more minutes, turning every ten minutes. Remove roast from grill and let it rest 5-10 minutes before slicing. | 5. For the Sauce:. | 6. Saute shallots in 1 teaspoon butter in a saucepan over medium-high heat, until beginning to brown, 1-2 minutes. | 7. Combine 1 tablespoon butter, Dijon and flour in a small bowl; set aside. | 8. Add Port and broth to shallots. Bring to a boil and reduce to 1/2 cup, 10-12 minutes. Strain and discard shallots; return liquid to pan and bring to a simmer over medium heat. Whisk butter-flour mixture into sauce and simmer until thickened, 1 minute. Finish with vinegar, salt and pepper to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef eye 1 - 1 1/4 1/4 round 0.0 0.0 0.0 0.0
    garlic powder - - - -
    salt - - - -
    black peppercorn ground - - - -
    butter 1 teaspoon 85.5 3.9285 2.6715 7.2
    shallot 2 tablespoons chopped 14.4 3.36 0.5 0.02
    butter 1 tablespoon softened 85.5 3.9285 2.6715 7.2
    dijon mustard 1 1/2 1/2 - - - -
    purpose flour 1 teaspoon - - - -
    tawny port 1 1/2 1/2 - - - -
    chicken broth 1/2 cup 39.06 0.945 5.5692 1.3104
    red wine vinegar 1/4 teaspoon 0.2375 0.0034 0.0005 0.0
    salt pepper - - - -

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



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