- (for medium-rare, a thermometer should read 145°; medium,
- 160°; well-done, 170°). Cover loosely with foil if top
- browns too quickly. Remove meat to a serving platter. Cover and let
- stand 10 minutes before slicing. Yield: 16 servings.
Nutrition Facts: 4 ounces cooked beef equals 253 calories, 10 g fat (4 g saturated fat), 66 mg cholesterol, 220 mg sodium, 6 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.