• Ingredients: 23
  • Serves: 6

Enza’s 10 clove "lean" magro with beef loin roast at room temperature, freshly ground pepper, extra-virgin olive oil, bay leaf, garlic cloves, peeled, sea salt.

Ingredients

Garnish:

  • Garnish: 1 tsp. finely chopped fresh chives

For sauce

The Accoutrement

  • Rice

THIRD LAYER OF ROCKWEED

  • 12 live 1-pound chicken lobsters
  • 16 ears sweet corn
  • 12 extra-large eggs

LAST LAYER OF ROCKWEED

Equipment

  • You will need a shovel, a broom, a large canvas tarp that is at least 8 x 6 feet, a couple of big buckets, a few pairs of tongs, two pairs of gloves to protect hands from the steam, a pot to melt butter, a ladle, cheesecloth for wrapping the small food items , twine for tying the cheesecloth bundles and platters for the cooked food. A picnic table is terrific for serving the platters of food but is not absolutely necessary. You will also need plates, cups, bowls for melted butter, eating utensils, lobster crackers, plenty of napkins and several large garbage bags.

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 1. Rub the beef with freshly ground pepper, and place in a heavy-bottomed pot large enough to hold the meat.

    For this step you will need

  2. Step 2 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.

    For this step you will need

  3. Step 3 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.

    For this step you will need

  4. Step 4 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.

    For this step you will need

  5. Step 5 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.

    For this step you will need

Nutrition information

Calories 244 Carbohydrates 2 g (1%)
Fat 12 g (18%) Protein 33 g (66%)
Saturated Fat 4 g (19%) Sodium 312 mg (13%)
Polyunsaturated Fat 1 g Fiber 0 g (1%)
Monounsaturated Fat 7 g Cholesterol 95 mg (32%)