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Beef Roast With Herb Shallot Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.2605
Energy (kCal)101.516
Carbohydrates (g)7.6797
Total fats (g)7.2469
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 350°F | 2. Combine 2 tbsp thyme and garlic pepper seasoing; press onto beef roast. | 3. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. | 4. Roast in oven 1-3/4 to 2 hour for medium rare; 2 to 2-1/2 hours for medium. | 5. Remove roast when thermometer registers 135°F for medium rare; 150°F for medium. Let stand 15 minutes (temperature will rise to 145°F for medium rare; 160°F for medium). | 6. Skim fat from drippings. | 7. Combine drippings, shallot and 2 tsp thyme in medium saucepan. | 8. Cook and stir over medium heat 2 to 3 minutes for until shallot is crisp tender. | 9. Add wine and mustard; simmer 8 to 10 minutes or until sauce is reduced to 3/4 cup. | 10. Stir in butter; season with salt and pepper. | 11. Carve roast; season with salt. Serve with sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef rib eye roast 4 -6 lb 0.0 0.0 0.0 0.0
    thyme 2 tablespoons chopped 1.6159999999999999 0.3912 0.08900000000000001 0.0269
    thyme 2 teaspoons chopped 1.6159999999999999 0.3912 0.08900000000000001 0.0269
    garlic pepper seasoning 2 tablespoons - - - -
    shallot 2 tablespoons minced 14.4 3.36 0.5 0.02
    red wine 1 cup - - - -
    dijon mustard 2 teaspoons - - - -
    butter 1 tablespoon softened 85.5 3.9285 2.6715 7.2

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



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