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Peppercorn-Crusted Roast Beef with Port Wine Sauce Recipe

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This recipe for Peppercorn-Crusted Roast Beef with Port Wine Sauce is from The Austin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 eye of round roast, trimmed and seasoned with salt and black pepper

For the Sauce:

2 Tbsp shallots, c hopped
1Tbsp butter
1-1/2 tsp Dijon mustard
1 tsp all purpose flour
1-1/2 cups Tawny Port
1/2 cup chicken broth
1/4 tsp red wine vinegar
Salt and pepper to taste
Directions:
Directions:
Saute shallot's in 1 tsp butter in saucepan over medium-high heat until beginning to brown, about 1-2 minutes.

Combine 1 Tbsp unsalted butter, Dijon mustard and flour in small bowl; set aside.

Add port and broth to shallots. Bring to a boil and reduce to 1/2 cup, 10-12 minutes. Strain and discard shallots; return liquid to pan and bring to a simmer over medium heat. Whisk butter-flour mixture into sauce and simmer until thickened, about 1 minute. Finish with vinegar, salt and pepper.
Personal Notes:
Personal Notes:
Beef
Calories - 585
Fat - 31g
Carbs - 24g
Protein - 64g
Fiber - 2g

For Sauce (1/4 cup)
Calories - 234
Fat - 8g
Carbs - 7g
Protein - 2 g
Fiber - 0g

 

 

 

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