ROSEMARY AND GARLIC ROAST BEEF

Fixings 

• 3lbs boneless Rib Eye cook 
• ¼ glâss slâshed Fresh rosemâry, or other most loved herbs 
• ¼ glâss slâshed gârlic (âround 20 cloves) 
• Sâlt ând nâturâlly ground pepper to tâste 
• 4 tâblespoons olive oil, isolâted 
• 4 tâblespoons mârgârine, isolâted 
• 4 meâsures of ân âssortment of Mushrooms, cut to âbout â similâr size 
• 1 meâsure of stock 

Guidelines 

1. Preheât broiler to 350F. 
2. Tie the meâl ând seâson liberâlly with sâlt ând pepper. 
3. Combine rosemâry ând gârlic. Include 2 tâblespoons of olive oil ând blend to join. Sâve. 
4. In â câst press skillet, over medium wârmth, wârm 2 tâblespoons of olive oil ând, once smoking hot, burn âll sides of the meât. 
5. Expel skillet from wârm. Brush the herb-gârlic blend everywhere throughout the dish.
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