Posted by: tinkande | January 11, 2009

Roast Beef with Dijon Sauce


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.



  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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