Directions:
- Halve garlic cloves and insert into roast, poking holes with point of knife. Cover and refrigerate overnight.
- The next day, remove roast from refrigerator 2 to 3 hours ahead of time to allow meat to come to room temperature. Preheat oven to 450*. Rub salt and pepper into roast (a light coating of olive oil may help), place fat side up in roasting pan and roast at 450* for 20 minutes. Reduce heat to 350* and continue roasting until internal temperature reaches 140* for medium rare. Remove from oven and let stand on cutting board for 20 minutes before carving.
- While roast is resting, place roasting pan on stove top over high heat. Add wine and cook for several minutes, scraping up any brown bits. Add beef stock, cook and reduce by half (about 20 minutes). Serve with sliced roast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.03 Kcal (1373 kJ) | ||
| Calories from fat | 102.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.37g | 17% | |
|---|---|---|---|
| Cholesterol | 131.52mg | 44% | |
| Sodium | 639.05mg | 27% | |
| Potassium | 69.3mg | 1% | |
| Total Carbs | 4.3g | 1% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 51.27g | 103% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 4.6mg | 26% | |
| Calcium | 31.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 107.4 Kcal (450 kJ) | ||
| Calories from fat | 33.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 17% | |
|---|---|---|---|
| Cholesterol | 43.06mg | 44% | |
| Sodium | 209.22mg | 27% | |
| Potassium | 22.69mg | 1% | |
| Total Carbs | 1.41g | 1% | |
| Sugars | 0.06g | 1% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 16.79g | 103% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 1.5mg | 26% | |
| Calcium | 10.4mg | 3% | |
* 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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