![]() Immediately deglaze pan with wine, allowing to bubble reduce 1 min, whisking to lift any fond (browned bits). Make Green Peppercorn Sauce by placing hot roasting skillet over medium-high heat on stove top (handle pan carefully, as handle will be very hot). Remove roast from pan and let rest, tented with foil, 10 min before slicing. Cook 15-20 min, until desired internal temp is reached (125º for medium rare). Add oil to an oven-proof skillet over medium-high heat when just beginning to smoke, add roast and sear on all sides. Season roast on all sides with salt and pepper. Gently shape into a 1” diameter cylinder, rolling paper around and twisting ends to seal freeze until ready to use. Remove and place on parchment or wax paper. In processor, combine cheese, butter and seasonings, pulsing until roughly combined. Seared Flat Iron Roast with Green Peppercorn Sauce and Blue Cheese Butter
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