Skim off all excess fat from the meat drippings, leaving any meat pieces in the pan. Stir in one-half to one cup of Beef Stock. Bring to a boil, scraping the bottom of the pan to loosen the meat pieces. Simmer for one minute and season to taste with salt and pepper. Strain the gravy and serve separately.
|Degree of Doneness||Minutes per Pound||Meat Thermometer|
|Rare||23 to 25||140°F.|
|Medium||27 to 30||160°F.|
|Well Done||32 to 35||170°F.|
© 1966 Craig Claiborne estate. All rights reserved.