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Tip: It’s important to let the beef rest before slicing it; this allows the juices to redistribute from the outside of the roast throughout the whole roast, making this lean cut very juicy.
Prepared this as written and it was delicious, definitely will make again.
I made this for Christmas dinner. So easy and impressive. I would highly recommend it.
We returned from Paris earlier this week and I was in the mood to cook something with a French feel, but also quick and easy. I tried this recipe and it was perfect! The roast was cooked to the perfect temperature (I took it out of the oven at exactly 125 degrees). The sauce. The sauce! It is so delicious and the perfect compliment to the beef. This recipe is going into my active rotation.
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