Directions:
- Combine the shallots, garlic, salt and pepper in a small nonreactive saucepan over high heat. Stir in the stock and the wine and bring to a boil. Cook over high heat for 15 minutes. Swirl in the butter, remove from the heat, and continue to whisk in the butter until thoroughly incorporated. Mound the potatoes in the center of the plate. Slice a couple of slices off the roast and position them at an angle against the potatoes. Spoon the sauce over top. Garnish with fresh black pepper and long chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.39 Kcal (538 kJ) | ||
| Calories from fat | 74.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.25g | 13% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 7% | |
| Sodium | 455.32mg | 19% | |
| Potassium | 119.2mg | 3% | |
| Total Carbs | 6.15g | 2% | |
| Sugars | 1.78g | 7% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 1.9g | 4% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.3mg | 1% | |
| Calcium | 34.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 70.72 Kcal (296 kJ) | ||
| Calories from fat | 40.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.55g | 13% | |
|---|---|---|---|
| Cholesterol | 11.21mg | 7% | |
| Sodium | 250.81mg | 19% | |
| Potassium | 65.66mg | 3% | |
| Total Carbs | 3.39g | 2% | |
| Sugars | 0.98g | 7% | |
| Dietary Fiber | 0.26g | 2% | |
| Protein | 1.05g | 4% | |
| Vitamin C | 1.9mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 19mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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