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Roast Beef Au Poivre Recipe

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This recipe for Roast Beef Au Poivre, by , is from Wiegand Family Favorites, 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!

Contributor:  
Contributor:  
Lorna Wiegand

Category:
Category:

Ingredients:  
Ingredients:  
4 lb.eye of round roast (or any type of roast that is fairly even in size all the way across the roast)
1 clove of garlic (halved)
tsp salt
2 to 3 tbsp cracked black pepper

Directions:
Directions:
Preheat the oven to 450.
Rub the roast with the cut side of garlic
Sprinkle salt over the roast
Spread pepper on wax, roll roast over the pepper without coating ends. Gently press the pepper in place
Place roast, fat side up, in a shallow roasting pan

Roast at 450 for 15 minutes; then reduce the heat to 325 degrees.
Continue roasting about 20 minutes per pound, or until a meat thermometer reaches the desired degree of doneness
140 rare
160 medium
170 well done

Personal Notes:
Personal Notes:
I have been making this for years, but omitting the pepper because the boys did not like that when they were younger. I usually make a much larger roast, because of the large appetites.

 

 

 

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