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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450 degrees. | 2. Combine 3/4 tsp. | 3. salt and 1/4 tsp. | 4. pepper; sprinkle over roast. | 5. Place beef in roasting pan. | 6. Add carrots and parsnips; roast 20 minutes. | 7. Meanwhile in pot over medium heat combine syrup, wine, mustard, butter and remaining salt and pepper. | 8. Bring to boil. | 9. Reduce heat to simmer; cook until thickened about 10 minutes. | 10. Reduce oven temperature to 350 degrees. | 11. Cook roast until meat thermometer inserted in thickest part of beef registers 140 degrees for medium-rare, 35-40 minutes, brushing roast with glaze during last 15 minutes of cooking time. | 12. Let stand 10 minutes before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1	teaspoon	divided	-	-	-	-
pepper	1/4	teaspoon	divided	0.1552	0.036000000000000004	0.0067	0.0013
pepper	1/8	teaspoon	divided	0.1552	0.036000000000000004	0.0067	0.0013
beef eye	3		round	2026.4046	0.0	287.9127	89.3522
carrot	1		cut	52.48	12.2624	1.1904	0.3072
parsnip	1		cut	99.75	23.9267	1.5959999999999999	0.39899999999999997
maple syrup	1/2	cup		409.5	105.588	0.063	0.0945
white wine	3	tablespoons		-	-	-	-
mustard	3	tablespoons		2.835	0.4903	0.3003	0.0441
butter	1	tablespoon		85.5	3.9285	2.6715	7.2

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