Earthy mushrooms, fruity figs and fresh rosemary are a lovely combination in the sauce on this class roast beef entrée. It pairs nicely with roasted vegetables and has under 250 calories per serving. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with the salt and pepper, rubbing in with your fingers.

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  • Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast, uncovered, for 1 1/2 to 1 3/4 hours or until thermometer registers 135 degrees F (it is not recommended to roast an eye round roast past medium-rare doneness). Cover meat with foil and let stand for 15 minutes before slicing. Temperature of the meat after standing should be 145 degrees F.

  • Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms and shallot to skillet. Cook over medium heat for 5 to 8 minutes or until mushrooms are just tender and lightly browned, stirring occasionally. Remove from heat and add wine to skillet. Return to the heat and bring to boiling; boil gently, uncovered, for 3 minutes or until wine is reduced by about half. Whisk in mustard and 1 teaspoon rosemary. Add broth and figs. Bring to boiling; boil gently, uncovered, about 10 minutes or until liquid is slightly thickened and reduced by about one-third.

  • Thinly slice meat and serve with mushroom sauce. Garnish with rosemary sprigs.

Nutrition Facts

243 calories; 10.4 g total fat; 46 mg cholesterol; 274 mg sodium. 8.1 g carbohydrates; 25.7 g protein; Full Nutrition