RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6785
| View Recipe |
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| Recipe Name: |
Monterey Beef Roast - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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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| 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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