Preheat the oven to 325 F, in a small bowl mix the pepper one tablespoon of salt, a spoonful of thyme and Rosemary, make several cuts in the Roast Beef and insert a garlic chopped in each court. Use your hands to rub the pepper on the Roast beef, place it with the part more greasy side up on a rack for roasting.
Put it in the oven, e insertale a thermometer oven in the center of the meat. asalo by 1.3/4 to 2.1/2 hours or until thermometer registers 135 F; approximately 30 minutes before the meat is ready, prepare the mixture for puddings; leave it to one side. Remove the meat from the grill, cover the meat with aluminum foil, let sit for 15 minutes, keep it hot, and then cooking puddings.
Pour the juices that have been on the grill to roast into a large measuring cup; you scrape the bits of meat stuck to the bottom of the grill (without fat, dry) and preservalos.
Reserve the fat that has been an approximate of 1/4 Cup (If the amount does not reach the extent, add vegetable oil to achieve the 1/4 Cup)
Measures the amount of juices that were on the grill to get 2 cups.
Add the broth - the equivalent of 2 cups- to a medium saucepan and add the 1/4 Cup of the fat that we had, Add also the flour, Cook this mixture to fire medium until it bubbles. Gradually add the juices that had been on the grill, also add wine, Cook over medium heat until it thickens and bubbles, Cook and stir for 1-2 minutes. Season to taste with salt and pepper, If you wish, decorate the dish with sprigs of thyme. Is an excellent way to serve it with roasted vegetables.
In a medium bowl, with a wire smoothies, mix together, the following: 2 eggs in 1/2 Cup leche1/2 cup of broth of beef and a teaspoon of vegetable oil, Whisk 1 Cup flour, all purpose, 1 tablespoon finely chopped shallot 1/2 teaspoon salt, 1/2 teaspoon fresh thyme and 1 tablespoon of black pepper, Whisk everything until smooth.
When the Roast Beef this ready, increase the oven temperature to 400 F ; uses 1/25 teaspoon of oil or butter, spreads to twelve "muffin cups" of 2.1/2 inch, llenalos with the weight up to half, kitchen for approximately 30 minutes or until they are golden and firm, out of containers.
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