RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1483
| View Recipe |
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| Recipe Name: |
Monterey Beef Roast |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-03-28
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$6.23
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Roast Potatoes with Herbed Butter and Carrot and Broccoli Salad |
| Comments: |
This beef calls for a robust red wine. First choice is a California Zinfandel.
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Ingredients:
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Directions:
Using a flexible spatula, spread meat evenly with a thick coat of dijon mustard.
Pat on as much salt as will cling to the mustard.
When the coals on the grill are covered with gray ash, gently place the roast directly on top of them. Using tongs, give meat a quarter turn ever 10 minutes, always setting it down on top of fresh coals. Cook 25 to 30 minutes for rare, 30 to 35 minutes for medium rare, or 35 to 40 minutes for well-done.
Transfer beef to a platter and let rest for 1o minutes before slicing. |
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Roast Potatoes with Herbed Butter
(Add to shopping list) :
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Directions:
Prepare grill.
Scrub potatoes, rinse, and pat dry with paper towels. Cut potatoes crosswise into 1/4-inch thick slices without cutting through potato. Slices MUST stay attached.
Cut 4, 8x8-inch sheets of foil. Place each potato in center of sheet, roll up edges, and crimp to seal.
When coals are covered with gray ash, gently place potatoes directly on hot coals and bake 40 minutes, turning several times during baking.
Add remaining ingredients to butter and stir to blend.
With tongs, transfer potatoes to platter. Open foil wrapping. With pastry brush, brush each potato with butter mixture, coating inside surfaces of each slice. Rewrap loosely and return potatoes to coals. Bake another 10 to 15 minutes or until flesh yields easily when pressed.
With tongs, transfer potatoes to platter, peel back foil and serve. |
Carrot and Broccoli Salad
(Add to shopping list) :
1 Pound broccoli cut in bite-sized florets
2 Teaspoons capers drained, rinsed and chopped
2 Tablespoons vinegar, red wine
1 Head lettuce, Boston
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Directions:
In a medium-sized saucepan, bring 1-inch of water to a boil over medium-high heat.
Add broccoli to boiling water, cover and cook for 1 minute, or until florets are crisp-tender.
With a slotted spoon, transfer florets into a colander, reserving cooking water, and refresh under cold running water for 1 to 2 minutes. Keep water in pan boiling.
Add carrots to boiling water, cover and cook 2 to 3 minutes, or until crisp-tender.
Add carrots to broccoli and refresh under cold running water 1 to 2 minutes. Drain and turn into a medium-sized bowl.
Combine oil, vinegar, pimentos, capers, salt and pepper in a small bowl and beat with a fork. Pour dressing over vegetables and toss to coat. Cover with plastic wrap and refrigerate until ready to serve.
Wash lettuce and dry in a salad spinner. Line a serving platter with lettuce leaves and cover with plastic wrap and refrigerate until needed.
Remove vegetables and platter from refrigerator. With a wooden spoon, toss vegetables to recombine with dressing and spoon mixture onto lettuce lined platter. |
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| Nutrition per Serving: |
| Calories: |
311 |
Total Carbs: |
3.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
106.2 |
Fat: |
15.5 |
Protein: |
39.30 |
| Fiber: |
0.60 |
Sodium: |
832.50 |
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