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Pepper Crusted Roast Beef With Au Poivre Brown Gravy
SASSY TOWNHOUSE LIVING16Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 6 lb. beef (You can use boneless roast, sirloin, or top, bottom or eye round - I always use the eye round)
- 1 Tbsp. salt
- 2 tsp. black pepper (freshly ground)
- 1/4 tsp. cayenne pepper (ground)
- onion salt
- garlic powder
- 1 Tbsp. oil
- brown gravy (*Au Poivre)
- juices (Leftover, from roast beef)
- 2 cups beef broth
- 1 cup half-and-half cream
- 1/4 cup pepper (ground coarse)
- salt (to taste)
- 2 Tbsp. flour (mixed well with a few tablespoons of water to dilute)
- 1/3 cup cognac (you can leave this out if preferred)
- 3 Tbsp. gravy master (to enhance flavor & darken)
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