Directions:
- Combine garlic salt and pepper; sprinkle over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before slicing.
- Meanwhile, in a saucepan, combine the vinegar, green onions, tarragon and pepper; bring to a boil. Strain, reserving liquid; discard green onions and tarragon.
- In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and vinegar mixture until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly.
- Whisk in butter, 1 tablespoon at a time, until melted. Whisk in parsley. Keep warm. Cut roast into thin slices; serve with sauce. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 519.97 Kcal (2177 kJ) | ||
| Calories from fat | 320.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.65g | 55% | |
|---|---|---|---|
| Cholesterol | 239.25mg | 80% | |
| Sodium | 206.02mg | 9% | |
| Potassium | 748.62mg | 16% | |
| Total Carbs | 0.52g | 0% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 49.76g | 100% | |
| Vitamin C | 0.9mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.7mg | 15% | |
| Calcium | 73.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 195.67 Kcal (819 kJ) | ||
| Calories from fat | 120.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.42g | 55% | |
|---|---|---|---|
| Cholesterol | 90.03mg | 80% | |
| Sodium | 77.53mg | 9% | |
| Potassium | 281.71mg | 16% | |
| Total Carbs | 0.2g | 0% | |
| Sugars | 0.06g | 1% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 18.72g | 100% | |
| Vitamin C | 0.4mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 15% | |
| Calcium | 27.5mg | 7% | |
* 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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