Directions:
- Set oven to 425* F.
- Rub pepper evenly over beef, pressing gently so pepper adheres.
- Place fresh herbs in a large measuring cup and chop using kitchen shears.
- On a sheet of waxed paper, combine fresh and dried herbs.
- Roll beef in herb mixture to completely coat.
- Loosely tie beef at 2-inch intervals with kitchen twine.
- Place beef on roasting rack.
- Roast until instant-read meat thermometer registers 155* F; for medium, about 30 minutes.
- Let stand for 5 minutes.
- Carve into slices.
- Meat guide: Rare: 130* F, Medium: 155* F, Well-done: 170* F.
- I ALWAYS use a meat thermometer to check the doneness of the beef!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.51 Kcal (823 kJ) | ||
| Calories from fat | 136.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.21g | 23% | |
|---|---|---|---|
| Cholesterol | 51.4mg | 17% | |
| Sodium | 39.71mg | 2% | |
| Potassium | 210.34mg | 4% | |
| Total Carbs | 1.16g | 0% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 13.89g | 28% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 2.1mg | 12% | |
| Calcium | 21.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 245.02 Kcal (1026 kJ) | ||
| Calories from fat | 170.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.97g | 23% | |
|---|---|---|---|
| Cholesterol | 64.09mg | 17% | |
| Sodium | 49.52mg | 2% | |
| Potassium | 262.27mg | 4% | |
| Total Carbs | 1.45g | 0% | |
| Sugars | 0.06g | 0% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 17.32g | 28% | |
| Vitamin C | 4.8mg | 6% | |
| Iron | 2.6mg | 12% | |
| Calcium | 27mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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