食谱

烹饪

1. 预热烤箱至325华氏度. Combine Seasoning ingredients; press evenly onto all surfaces of beef Top Loin Petite Roast.
2. 将烤肉，肥面朝上，放在架子上的浅烤盘上. 插入烤箱肉类温度计，使尖端在牛肉最厚的部分的中心，而不是停留在脂肪. 不加水或盖. Roast in 325°F oven 1 to 1-1/4 hours for medium rare; 1-1/4 to 1-1/2 hours for medium doneness.
3. 同时，将四季豆，蘑菇和青葱与油一起放在有边的烤盘上搅拌. 根据需要加盐和胡椒调味. 在牛肉烤完前1小时，把蔬菜放在最下面的烤架上. 取出烤肉后, increase oven temperature to 425°F; continue roasting vegetables about 15 minutes or until beans and shallots are crisp-tender and starting to brown, 搅拌一次.
4. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. 静置10到15分钟. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
5. Carve roast into slices; season with salt and pepper, as desired. 配烤蔬菜食用.