Beefeaters Pepper Crusted Roast Food

BEEFEATER´S PEPPER-CRUSTED ROAST

Steps:

• Heat oven to 350°F. In small cup, combine butter and Worcestershire sauce; mix well. Place roast in shallow roasting pan. Brush butter mixture over roast. Press peppercorns over top of roast; sprinkle with thyme.
• Bake at 350°F. for 1 1/2 to 2 hours or until meat thermometer registers 135°F. for medium-rare or 150°F. for medium doneness.
• Remove roast from oven. Cover with tent of foil. Let stand 10 to 15 minutes before carving.

BLACK PEPPER CRUSTED FILET MIGNON WITH GOAT CHEESE AND ROASTED R

Steps:

• Roasted Red Pepper and Ancho Salsa:
• Place the ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour.
• Remove the chiles from the soaking liquid, stem and coarsely chop, and combine in a blender with the garlic, pine nuts, honey and 1/4 cup of the soaking liquid. Blend until smooth.
• Pour the mixture into a medium bowl and stir in the bell pepper strips, vinegar, cilantro, salt and pepper. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
• Black Pepper Crusted Filet Mignon with Goat Cheese:
• Heat your grill to high.
• Brush the filets with the oil and season both sides of each filet with the salt and 1 side of each filet with the black pepper. Place the steaks on the grill, pepper side down and grill until lightly charred and crusty, 2 to 3 minutes. Turn the steaks over, and grill for 2 to 3 minutes longer for medium-rare.
• Turn the steaks, once more so that the pepper side is facing up and top each filet with a slice of the cheese. Close the cover and grill until the cheese begins to melt slightly, about 1 minute.
• Remove the steaks from the grill, let rest for 5 minutes. Top each filet with the roasted red pepper-ancho salsa. Garnish with cilantro leaves, before serving.

BEEFEATER'S PEPPER-CRUSTED ROAST

Steps:

• 1. Heat oven to 350°F. In small bowl, combine butter and Worcestershire sauce mix well. Place roast in ungreased shallow roasting pan. Brush butter mixture over roast. Press peppercorns into top of roast sprinkle with thyme. Insert meat thermometer so bulb reaches center of thickest part of meat, but does not rest in fat or on bone.2. Bake uncovered at 350°F. for 1 1/2 to 2 hours or until meat thermometer registers 145°F. for medium-rare or 160°F. for medium doneness.3. Remove roast from oven. Cover with tent of foil. Let stand 10 to 15 minutes before carving.Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 340 * Calories from Fat: 170 * % Daily Value: Total Fat 19 g 29% * Saturated Fat: 8 g 40% * Cholesterol: 115 mg 38% * Sodium: 150 mg 6% * Total Carbohydrate: 3 g 1% * Dietary Fiber: 1 g 4% * Sugars: 0 g * Protein: 38 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 4% * Iron: 30% * Dietary Exchanges: 5 1/2 Lean Meat, 1/2 Fat