Recipes
Peppered roast beef
Ingredients:
3½-lb lean beef roast, such as eye of round (1.75 kg)
3 tbsp crushed mixed peppercorns (50 mL)
6 tbsp prepared horseradish sauce (100 mL)
2 tbsp all-purpose flour (25 mL)
2 tbsp cold water (25 mL)
2 cups beef stock (500 mL)
Salt and freshly ground black pepper
Instructions:
Preheat oven to 425°F (220°C). Trim the beef of any excess fat and pat dry with paper towels. Mix the peppercorns and horseradish sauce together to form a paste. Spread the paste over the meat and place on a rack set in a roasting pan. Cover and cook 15 minutes per 1 lb (500 g), plus 15 minutes, for rare, 20 per 1 lb (500 g), plus 20 minutes for medium, and 25 minutes per 1 lb (500 g), plus 25 minutes for well done.
Remove the roast from the oven and let stand, covered, on a warmed platter about 10 minutes before carving.
Drain the excess fat from the roasting pan. Mix the flour with the cold water to form a smooth paste. Stir the paste into the pan juices with the stock. Bring to a boil. Reduce heat and simmer, stirring constantly until the gravy is thickened. Season with salt and pepper.
Serve the roast beef with potatoes and green vegetables. Makes 12 servings.
Notes:
Nutritional values per serving (1/12 of recipe)
Calories: 180
g fat – total: 6
g saturated fat: 2
mg cholesterol: 53
mg sodium: 191
g carbohydrate: 3
g dietary fibre: 0
g protein: 26
Food choice values (per serving)
Carbohydrate Choices: 0
Meat & Alternatives: 3
Fats: 0
This recipe made available with permission by Key Porter Books Ltd. Copyright © 1995 by The British Diabetic Association. The Everyday Diabetes Cookbook is available in stores across Canada.