Enzas 10 Clove Lean Magro Recipes

ENZA'S 10 CLOVE "LEAN" MAGRO

Enza's 10 Clove

Provided by Faith Willinger

Yield Makes 6 to 8 servings

Number Of Ingredients 6

Ingredients

2 pounds beef loin roast at room temperature
Freshly ground pepper
2 tablespoons extra-virgin olive oil
1 bay leaf
10 garlic cloves, peeled
Sea salt

Steps:

1. Rub the beef with freshly ground pepper, and place in a heavy-bottomed pot large enough to hold the meat. Drizzle the extra virgin olive oil over the meat and turn the meat over to coat with the oil. Add the bay leaf and garlic cloves and marinate for 15 minutes.
2. Remove the bay leaf. Brown the meat over medium-high heat, turning to brown evenly. This step will take about 15-30 minutes, depending on the size of the roast. When the garlic begins to color remove it with a slotted spoon.
3. When the roast is well browned on all sides and ends return the browned garlic to the pot, remove the pot from the heat, and cover. Let the meat rest for 15-20 minutes. The internal temperature will be 140 degrees. Season the pan juices with salt after meat has rested.
4. Cut the meat into thin slices, sprinkle with salt, and serve with the garlic and pan juices.

ENZA'S 10-CLOVE MAGRO

Enza's 10-Clove Magro image

Provided by Faith Willinger

Categories Beef Garlic Sauté

Yield Serves 6 to 8

Number Of Ingredients 6

Ingredients

a 2-pound boneless beef top-loin roast
freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
1 bay leaf
10 garlic cloves
fine sea salt to taste

Steps:

In a small heavy Dutch oven just large enough to hold beef rub meat with pepper and drizzle with oil. Add bay leaf and garlic and let mixture stand, covered, 15 minutes.
Discard bay leaf and brown beef with garlic over moderate to moderately high heat, turning it to brown evenly and regulating heat as necessary. When garlic is golden brown remove with a slotted spoon and reserve. Continue browning meat on sides and ends until a meat thermometer registers 130° F. for medium rare meat, 20 to 25 minutes.
Return reserved garlic to pan and remove from heal. Let beef mixture stand, covered, 20 minutes and add salt to pan juices. Serve meat, sliced thin, with salt, garlic, and pan juices.

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