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1) Preheat oven to 425 degrees.
2) Finely chop rosemary.
3) Pat beef dry. Heat oil in a skillet over moderately high heat. Add beef to pan and cook for 6 minutes, occasionally turning to sear all sides of roast.
4) Transfer beef to a shallow roasting pan, reserving pan drippings in skillet.
5) Stir together salt, pepper, rosemary, and melted butter until mixture resembles wet sand.
6) Pour/pat salt mixture on top and sides of meat to coat evenly.
7) Place marinated beef on a pan and roast in the oven until instant-read thermometer reads 130 degrees.
8) Let meat stand in roasting pan for 5 minutes. Remove salt crust and transfer meat to a cutting board. Cut into 1/2" thick slices and spoon meat juices from skillet over slices.
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 270 | ||
Calories from Fat: 199 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.1g | 29 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 71.4mg | 22 % | |
Sodium 83.6mg | 3 % | |
Potassium 264.3mg | 7 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 16.8g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 270
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