Posted by: tinkande | January 11, 2009

Roast Beef with Dijon Sauce

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I came across this recipe in the January 2009 issue of Bon Appetit magazine, which focused on cooking on a budget. We like beef, but we only eat it on special occasions because it is a bit pricey. This recipe features an eye of round cut of beef, which is an inexpensive alternative to prime rib. I had never cooked this cut of meat before so it was fun to try something new. I changed a few things in the recipe to suit our tastes.  We enjoyed this with Roasted Garlic Mashed Potatoes, roasted asparagus, and a nice 2002 Di Bertoli Shiraz.

Roast Beef with Dijon Sauce
Adapted from Bon Appetit

For the roast beef:
1 2.5-pound eye of round beef roast, trimmed of excess fat and sinew
1/2 teaspoon salt
1 teaspoon dried thyme
1 teaspoon fresh rosemary, chopped
1/2 teaspoon freshly ground pepper
1 tablespoon vegetable oil

For the sauce:
1 tablespoon butter
1 tablespoon all purpose flour
2 cups low-salt beef broth
2 tablespoons Dijon mustard

Sprinkle the beef with 1/2 teaspoon salt; let stand 1 hour.

Preheat oven to 350°F. Mix salt, thyme, rosemary, and pepper in small bowl. Heat oil in large ovenproof 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 120°F, about 25 minutes. Note: this will produce a medium-rare roast, which we prefer. If you like yours more well-done, roast it until a thermometer reads 130° F or more. Transfer to cutting board; let rest for 10 minutes.

For the 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. Taste sauce for seasoning and add more pepper if desired.

Cut beef crosswise into very thin slices. Transfer beef to platter. Serve with sauce.

A tip from Bon Appetit: Eye of round is not the most tender cut of beef. For the best flavor and texture, be sure to slice it very thinly.

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Responses

  1. This looks so good…..never tried this cut of beef, as I remember it being overcooked and rubbery from when I was a kid. Your treatment looks like a way around that.


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