Eye Round Dijon Sauce Food

ROAST EYE OF ROUND WITH DIJON AND HORSERADISH

Steps:

• Preheat the oven to 450°F. Set beef roast on a rack in a large roasting pan.
• In a small bowl, combine horseradish, mustard, half of parsley, salt and pepper.
• Remove 1/4 cup horseradish mixture and whisk into sour cream in a small bowl to make a horseradish cream sauce for serving with the roast. Set aside in refrigerator.
• Rub remaining horseradish mixture all over beef roast. Roast 25 minutes.
• Reduce oven temperature to 325°F and continue roasting about 45 minutes or until roast has reached desired degree of doneness.
• Note that the meat will continue cooking while it rests after being removed from the oven and the temperature will rise another 5 or 10 degrees. Let roast rest 15 minutes before slicing.
• Garnish roast with remaining parsley.
• Cut into very thin slices and serve with horseradish cream sauce.

MUSTARD CRUSTED EYE ROUND ROAST ON THE ROTISSERIE

Steps:

• First mix the mustard mix in a bowl large enough to hold the roast, adding all the ingredients except the roast, and stirring thoroughly. If you want a thicker mustard crust, reserve 1/4 cup of the mustard mix and set it aside. Add the roast to bowl with the mustard mix and let it rest for 1/2 hour as it comes up to room temperature and as you warm your grill up to high temp, about 450° F. We're gonna start off on high direct heat to get a good sear and crust on the outside.
• Once the roast has marinated, center it on the skewer and secure it well, adding some string if needed. Balance the skewer following your manufacturers instructions. I do all this work over the bowl used to marinate since things can get a bit drippy. Use a spoon to reapply some of the mustard mix to the roast and then put in on the grill and start the rotisserie. Cook it over the direct heat for 10 minutes or until you have a good brown crust on the roast. If you reserved some mustard mix, spoon it on the rotating roast about 3 minutes into the searing process.
• Once the roast is crusted, we want to slow the cooking process down in order to avoid making the roast tough and dry. Change the grill set up to indirect heat. I also add a shallow pan of water under the roast at this point to add more moisture and catch any drippings. Reduce the heat so the grill maintains about 250° F when the lid is closed. This can be difficult on some grills, and charcoal grills need to be monitored regularly. If you can't do this on your grill, you may not want to try cooking this piece of meat on your grill.
• Cook the roast at 250° F for about 1 hour (depends on the grill and the size of the roast) until the temp is about 135° F to 140° F. This is the sweet spot for this roast. If you cook it rarer, it will be harder to slice thin, which helps keep it tender for sandwiches. Cook it much more, and the roast will be tough. So when it gets close, watch it closely. If you have one of those fancy remote thermometers that works on a rotisserie, this is the time to use it.
• Remove the meat from the rotisserie and cover loosely with foil for 15 minutes before you carve it.
• Serve it hot, or make sandwiches with leftovers. I love it with a bit of horseradish sauce on potato rolls.
• Enjoy!

BEEF OF EYE-ROUND ROAST

Steps:

• Thoroughly rinse the roast and pat dry with paper towel.
• Salt and pepper the roast on all sides for searing.
• Cover the bottom of a roasting pan with olive oil and set on medium-high heat about 4 minutes until very hot.
• Wearing a long sleeve shirt and oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
• If you do not get 1/2 cup of fat rendered, that is okay.
• Set a wire rack in another roasting pan, and then set the roast onto the rack.
• Pour the water over the roast, making sure that it covers the bottom of the roasting pan, and then pour the wine over the roast.
• Brush roast with Dijon mustard.
• Smear 1 tablespoon of minced garlic from jar onto top of roast.
• Season again with salt and pepper, and then sprinkle the rest of the seasonings evenly, including 4 tablespoons of Au Jus Powder and then place the 3 bay leaves on top.
• Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees F. for 1 1/2 to 2 hours or until roast is almost done.
• If you desire it to be medium-rare, remove from oven when it is rare.
• If you desire it to be medium, remove from oven when it is medium-rare.
• After removing from oven, tent with aluminum foil.
• Allow to stand for 10 to 15 minutes to allow the juices to redistribute themselves evenly throughout the roast, and for the roast to complete its cooking to your desired doneness.
• Set the roast onto a cutting board and carve.
• Place all of the juices, including the 1/2 cup of fat rendered from the initial searing process and 4 tablespoons of Au Jus powder into a gravy boat to serve as the au jus sauce or gravy.

ROAST BEEF WITH DIJON-CAPER SAUCE

Steps:

• For roast beef:
• Sprinkle beef with 1/2 teaspoon salt; let stand 1 hour.
• Preheat oven to 350°F. Mix thyme, basil, and 1/2 teaspoon pepper in small bowl. Heat oil in large oven-proof skillet over medium-high heat. Add beef; cook until browned on all sides, turning occasionally, about 10 minutes. Sprinkle with herb mixture. Transfer skillet to oven. Roast until instant-read thermometer inserted into center of meat registers 130°F, about 40 minutes. Transfer to cutting board; let rest.
• For sauce:
• Place skillet with juices over medium-high heat. Add butter; stir until melted. Add flour; whisk until smooth. Gradually whisk in broth; bring to boil. Boil until sauce is reduced to 1 1/4 cups, whisking often, about 6 minutes. Whisk in mustard and capers. Season sauce with pepper.
• Cut beef crosswise into very thin slices. Transfer beef to platter. Serve with sauce.
• Test-kitchen tip:
• Eye of round is not the most tender cut of beef. For the best flavor and texture, be sure to slice it very thinly.
• What to drink:
• With the beef, pour a full-bodied Syrah blend. One to try: Château de Jau 2007 "Le Jaja de Jau" ($11).

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.

BAKED EYE OF ROUND ROAST

Steps:

• Remove the eye of round roast from the refrigerator about 30 minutes prior to preparing it and allow it to come to room temperature.
• Preheat oven to 250°F and pat the roast dry with a paper towel. Cut the yellow onion into a large dice.
• Combine the garlic powder, pepper, salt, rosemary and thyme in a small bowl. Rub the roast on all sides with the dry rub.
• Heat oil in a large cast iron skillet over medium heat. When the oil is hot add the seasoned roast to the pan and sear on all sides - about 2 minutes each side. Turn off heat and remove the seared roast from the pan.
• Add the onion to the bottom of the skillet in an even layer to create a natural roasting rack. Place the seared roast on the onions and pour broth into the pan.
• Place the roast in the oven to bake at 250°F until the internal temperature reaches 125°F - the cook time will depend on the exact size of the roast so start checking the temperature at regular intervals using an electronic thermometer starting at 1 hour of cooking. It will take on average about 2 hours for a 3 pound eye of round roast to reach an internal temperature of 125°F
• Remove the roast from the oven and transfer to a cutting board to rest for 15 minutes. Slice into thin slices against the grain. Strain the juice from the cast iron skillet and serve with the thinly sliced beef.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

EYE-ROUND DIJON SAUCE

Steps:

• Combine all ingredients in small saucepan with wire whisk.
• Cook and stir for 2 minutes until thick and bubbly.
• Pour over hot eye-round roast slices.

EYE OF ROUND ROAST BEEF W/MUSTARD GARLIC CRUST RECIPE

Steps:

• •Preheat oven to 475°F. •Season the roast well with salt and pepper. Heat 1 tablespoon olive oil in a large ovenproof (preferably cast iron) sauté pan over medium-high heat, and add 1 tablespoon of the oil. When hot, sear the beef on all sides, until nicely browned, about 8 minutes in total. Transfer the beef to a plate for a few minutes, and pour off most of the remaining fat in the pan. •Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons olive oil, the minced garlic, Dijon mustard, balsamic vinegar, ½ teaspoon kosher salt, and pepper to taste. •Brush or smear the mixture all over the roast, and return the beef to the skillet fat side down. Roast in the oven until an instant read thermometer registers 125°F for medium-rare (25 to 30 minutes), or 130°F for medium (30 to 35 minutes; the temperature will continue to climb for a bit after it is removed from the oven.) •Let the roast rest on a cutting board for 10 minutes for it to finish cooking and for the juices to reabsorb into the meat before slicing thinly. While the beef is cooking, make the Horseradish Sauce: in a small bowl blend together the sour cream, horseradish, lemon juice and salt.