ENZA'S 10-CLOVE MAGRO

Enza's 10-Clove Magro image

Provided by Faith Willinger

Yield Serves 6 to 8

Number Of Ingredients 6

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.