Post by chief_cook2 on Jan 5, 2003 20:38:34 GMT -6
Prep: 5 min, Cook: 45 min, plus refrigeration time.
For 4 Servings:
1/3 cup heavy cream, whipped
3-1/2 Tbs. steak sauce
2 Tbs. horseradish sauce
2 Tbs. plus 2 tsp. scallions, sliced
1-1/4 tsp. vegetable oil
1-1/4 lbs. rump roast
Preheat oven to 325°F. Combine first 4 ingredients in a bowl and refrigerate. Season roast with salt and pepper to taste. Heat oil in a heavy flameproof casserole over medium-high heat. Sauté roast 2-3 minutes until brown on all sides. Transfer to oven and roast 22 minutes per 1 lb. for medium rare meat. Cook longer if desired. Let stand 15 minutes before cutting into thin slices and serving with sauce.
Per serving: calories 551, fat 48.8g, 80% calories from fat, cholesterol 128mg, protein 23.6g, carbohydrates 3.6g, fiber 0.6g, sugar 1.1g, sodium 292mg, diet points 15.5.
For 4 Servings:
1/3 cup heavy cream, whipped
3-1/2 Tbs. steak sauce
2 Tbs. horseradish sauce
2 Tbs. plus 2 tsp. scallions, sliced
1-1/4 tsp. vegetable oil
1-1/4 lbs. rump roast
Preheat oven to 325°F. Combine first 4 ingredients in a bowl and refrigerate. Season roast with salt and pepper to taste. Heat oil in a heavy flameproof casserole over medium-high heat. Sauté roast 2-3 minutes until brown on all sides. Transfer to oven and roast 22 minutes per 1 lb. for medium rare meat. Cook longer if desired. Let stand 15 minutes before cutting into thin slices and serving with sauce.
Per serving: calories 551, fat 48.8g, 80% calories from fat, cholesterol 128mg, protein 23.6g, carbohydrates 3.6g, fiber 0.6g, sugar 1.1g, sodium 292mg, diet points 15.5.