Enza's 10-Clove Magro – a delicious recipe with boneless beef, freshly ground black pepper, extra-virgin olive oil, bay leaf, garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a small heavy Dutch oven just large enough to hold beef rub meat with pepper and drizzle with oil.
2
Add bay leaf and garlic and let mixture stand, covered, 15 minutes.
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
When garlic is golden brown remove with a slotted spoon and reserve.
5
Continue browning meat on sides and ends until a meat thermometer registers 130 F. for medium rare meat, 20 to 25 minutes.
6
Return reserved garlic to pan and remove from heal.
7
Let beef mixture stand, covered, 20 minutes and add salt to pan juices.
8
Serve meat, sliced thin, with salt, garlic, and pan juices.
439
kcal
Calories
8
g
Fat
83
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: a 2-pound boneless beef top-loin roast, freshly ground black pepper to taste, 2 tablespoons extra-virgin olive oil, 1 bay leaf, and more.
Yes, Enza's 10-Clove Magro falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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