Enza's 10-Clove Magro

1. 1

   In a small heavy Dutch oven just large enough to hold beef rub meat with pepper and drizzle with oil.

2. 2

   Add bay leaf and garlic and let mixture stand, covered, 15 minutes.

3. 3

   Discard bay leaf and brown beef with garlic over moderate to moderately high heat, turning it to brown evenly and regulating heat as necessary.

4. 4

   When garlic is golden brown remove with a slotted spoon and reserve.

5. 5

   Continue browning meat on sides and ends until a meat thermometer registers 130 F. for medium rare meat, 20 to 25 minutes.

6. 6

   Return reserved garlic to pan and remove from heal.

7. 7

   Let beef mixture stand, covered, 20 minutes and add salt to pan juices.

8. 8

   Serve meat, sliced thin, with salt, garlic, and pan juices.

* Per serving · 4 servings · Values may vary.