Beef Strip Roast with Brandied Tarragon-Mustard Sauce
Prep: 30 minutes plus standing
Roast: 1 hour • Serves: 12
1 tablespoon PICS olive oil
2 teaspoons PICS salt
2 teaspoons PICS ground black pepper
1 Certified Angus Beef® boneless strip roast (about 5 pounds)
2 large shallots, finely chopped
3/4 cup brandy
1 can (14 ounces) PICS less-sodium beef broth
1/2 cup PICS heavy cream
1-1/2 tablespoons PICS cornstarch
2⁄3 cup PICS Dijon mustard or coarse ground mustard
1-1/2 tablespoons chopped fresh tarragon
1.Preheat oven to 450°. In small bowl, stir garlic, oil, salt and pepper. In large, shallow roasting pan, place beef roast, fat side up; rub all sides with garlic mixture. Roast beef 30 minutes. Reduce oven temperature to 350°; roast 30 minutes or until internal temperature reaches 135° for medium-rare. Transfer roast to cutting board; loosely tent with aluminum foil and let stand 20 minutes.
2.Skim excess fat from roasting pan. Place roasting pan with drippings across 2 burners over medium-low heat. Add shallots; cook 2 minutes, stirring frequently. Add brandy and heat to a boil over medium-high heat; cook 3 minutes or until most liquid has evaporated, scraping browned bits from bottom of pan with wooden spoon. Add broth and cream; heat to a boil. Reduce heat to medium; simmer 8 minutes. In small bowl, whisk cornstarch and 1-1/2 tablespoons cold water; whisk in cornstarch mixture and heat to a boil over medium-high heat. Remove pan from heat; whisk in mustard and tarragon.
3.Slice beef against the grain; serve with sauce.
Approximate nutritional values per serving:
425 Calories, 24g Fat (9g Saturated), 120mg Cholesterol, 910mg Sodium,
4g Carbohydrates, 0g Fiber, 1g Sugars, 0g Added Sugars, 37g Protein