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Beef, Dijon-Wine-Marinated Roast




Source of Recipe


From My File: Source Unknown


Recipe Link: http://communities.msn.com/recipesfornoncooks/meats.msnw

List of Ingredients




1 (3 to 4-ounce) boneless rib-eye roast or rump roast

1/2 cup red wine such as Burgundy or Merlot

2 tablespoons freshly ground black pepper

2 tablespoons olive oil

1 tablespoon Dijon-style mustard

1/2 teaspoon salt

1/8 teaspoon dried tarragon

1 clove garlic, crushed


Recipe



1. Place roast in a heavy-duty zip-top plastic bag or shallow dish. Combine wine and remaining 6 ingredients; stir well and pour over roast. Seal or cover and marinate in refrigerator for 8 hours.

2. Remove roast from marinade, discarding marinade. Place roast on a rack in a shallow roasting pan; insert meat thermometer into thickest part of roast, making sure it does not touch fat.

3. Bake at 350 degrees F. for 1 hour and 45 minutes or until thermometer registers 145 degrees F. (medium-rare).

Serves 10
Calories 243
Fat 12.9 g
Cholesterol 84 mg
Sodium 113 mg