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DIRECTIONS:
Place meat, fat side up, on a rack in a shallow roasting pan.
Season roast with salt and pepper, if desired. Insert a meat
thermometer into the thickest portion of the meat. Do not add
water or other liquid; do not cover.
Roast in a 350 degree F oven for 1-1/2 to 2 hours for medium rare
or until meat thermometer registers 140 degree F; or for 2 to
2-1/4 hours for medium or until meat thermometer registers 155
degree F. Remove the roast from the oven; cover with foil and let
it stand 15 minutes. The meat's temperature will rise 5 degrees
during the time it stands.
Serve with Beef au Jus, if desired. Makes 12 servings.
Beef au Jus: After removing meat from the oven, spoon drippings
from pan; skim fat.
Add 2 cups boiling water to pan, stirring and scraping crusty
browned bits off the bottom. Stir in pan drippings. Cook and stir
until bubbly.
For a richer flavor, stir in 2 teaspoons instant beef bouillon
granules. Season to taste.
YORKSHIRE PUDDING:
In a blender blend flour, salt, eggs and milk until just smooth.
Chill batter, covered, 30 minutes.
Preheat oven to 425ºF. Arrange four 5 1/2-inch pie plates in a
large shallow baking pan and spoon 1 tablespoon beef fat into
each.
Put baking pan in middle of oven for 5 minutes to heat oil.
Quickly pour 1/2 cup batter into each pie plate and bake in the
middle of oven until puddings are puffed and golden brown, about
18 minutes.
With tongs, remove puddings from pie plates and serve immediately
Servings: 6
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