6 Servings
1 3/4 pounds Beef Eye Round Roast, all visible fat removed
3 cloves
garlic, crushed
1/4 teaspoon freshly ground black pepper, (optional)
4 sprigs
thyme
1 tablespoon olive oil
1 onion, sliced
2 carrots, finely diced
1/4
teaspoon salt
GARNISH
parsley sprigs
Preheat oven to 400F.
Tie
beef fillet in 3 or 4 places. Rub garlic on all sides of meat and sprinkle pepper
over all. Place in heavy nonstick roasting pan. Lay thyme across meat. Pour olive
oil over entire roast. Scatter onions and carrots around and over meat.Cook 14 minutes
per pound for medium-rare. Remove from oven, sprinkle with salt and cover with foil.
Let sit for 10 to 15 minutes before serving.
Amount Per Serving
Calories 210 Calories from Fat 67
Percent Total Calories
From:
Fat 32% Protein 56% Carb. 12%
Nutrient Amount per Serving Value
Total Fat 7 g 11%
Saturated Fat 2 g 10%
Cholesterol 69 mg 23%
Sodium 169 mg 7%
Total Carbohydrate 6 g 2%
Dietary Fiber 1 g 2%
Sugars 0 g
Protein 30 g
Vitamin A 136% Vitamin C 8% Calcium 0% Iron 17%
