Eye Of Round Roast With Mustard Caper Sauce Food

BALSAMIC ROASTED BEEF

Steps:

• Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
• Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
• Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
• Note: This recipe was doubled for this episode.

TENDER EYE OF ROUND ROAST

Steps:

• Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
• On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
• Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
• When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
• Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.

HIGH TEMPERATURE EYE-OF-ROUND ROAST

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
• Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
• Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

A PERFECT EYE OF ROUND ROAST BEEF

Steps:

• Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil.
• Place meat in roasting pan in preheated oven.
• Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).

ROAST BEEF WITH DIJON CAPER SAUCE

Steps:

• Sprinkle beef with 1/2 t salt and let stand 1 hour.
• Preheat oven to 350 degrees.
• Mix thyme, basil, and 1/2 t pepper in small bowl.
• Heat oil in skillet and brown beef. Sprinkle with herb mixture.
• Transfer skillet to oven and roast until 130 degrees, about 40 minutes.
• Let rest 20 minutes.
• Place skillet with juices over medium high heat.
• Add butter and stir until melted.
• Gradually whisk in flour and bring to a boil. Boil until reduced to 1 1/4 cups, about 6 minutes.
• Whisk in mustard and capers.
• Adjust seasonings, if necessary.
• Cut beef crosswise into very thin slices and serve with sauce.

EYE OF ROUND ROAST WITH MUSTARD CAPER SAUCE

Steps:

• Pre-heat oven to 500F then drop to 475F. Mix spices together and rub over the meat. Place roast in open pan (preferably a fry pan that can be used later to make sauce) Roast for 7 minutes per pound at 475C (3lb roast 21minutes) Turn oven off and let roast sit for 2 1/2 hours. Do not open the door at all during this time! Remove the roast from the oven, cover with foil and let sit while make sauce. When ready carve into thin slices to serve. Sauce: add butter to dripping, stir to melt add flour, wisk until combined and thickened add broth and water, wisk while boiling for at least 8 minutes until volume is reduced to 1.25C. Add 2T mustard and drained capers. Mix and serve with meat.