Roast Beef

January 25th, 2013 by Erin Gennow
Roast Beef

Roast Beef

Roast Beef

This is a great Sunday Supper.  It requires little attention and makes a lot of food for leftovers.  Serve with roasted vegetables for a complete meal.

Prep Time: 15 minutes

Inactive Prep Time: 1 hour – 24 hours

Cook Time: 50-60 minutes

Rest Time: 20 minutes

Serves: 6-8 people

Ingredients

2 1/2 lbs. eye of round roast

1 teaspoon fine sea salt

1 teaspoon dried time

1 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

3-4 tablespoons coconut or vegetable oil

Sauce

2 tablespoons butter

2 tablespoons flour

2 cups beef broth

2-3 teaspoons Dijon mustard

1 teaspoon soy sauce

Equipment

Large, deep oven proof stainless steel skillet

Carving knife

Tongs

Oven probe thermometer, or an instant read thermometer

Wooden spoon

Whisk

Process

Combine the 1 teaspoon fine sea salt, 1 teaspoon dried time, 1 teaspoon ground cumin, 1/2 teaspoon freshly ground black pepper in a small dish a mix to combine.

If possible, season the roast on all sides with the spice blend 24 hours before cooking.  Or, at least whatever time you have available.  Press the seasoning onto the meat.  Wrap the meat back up and refrigerate until 1 hour before cooking.

An hour before cooking, remove the meat from the refrigerator.  The meat will cook more evenly this way.

Preheat the oven to 350 degrees Fahrenheit.

Place the skillet over medium heat and add 3 tablespoons of oil.  When the oil is hot add the seasoned roast.  Sauté each side for about 3-4 minutes, until each side is browned and the roast easily lifts off the pan. Rotate gently with the tongs

Once the roast is browned on all sides, place the probe thermometer (if you’re using one), lengthwise into the roast from one end so it approximately reaches the middle.  Set the timer to go off at 120 degrees Fahrenheit for medium-rare.  You could even set it for 115 degrees Fahrenheit.

Cook the roast at 350 degrees F for about 50 minutes, or until you thermometer registers 120 at the center for medium rare.  If you are using an instant read thermometer, remove the roast from the oven and check.  I would check at the 40 minute mark.  You can always put the roast back in to cook longer, but you cannot un-cook a roast.

Once the roast reaches temperature, remove it from the skillet and set it on a cutting board to rest.  Cover the roast with aluminum foil to keep warm.  The roast will continue to rise in temperature.  Mine has climbed as much as 15 degrees.

While the roast rests, make the sauce.  Place the skillet with the juices on the stove over low heat.  Melt 2 tablespoons butter in the pan.  Once the butter has melted sprinkle in 2 tablespoons flour and stir with a wooden spoon.  Cook the flour in the butter for a couple minutes, 3-5.  Add in some more freshly grated black pepper.

Now slowly add 2 cups of beef broth, whisking continuously as you add the broth.  Keep whisking until all the broth is added and the sauce starts to come to a simmer.  Let the sauce simmer for about 10-15 minutes, stirring frequently and scraping the bottom.  The sauce should reduce by not quite half.  Stir in 2-3 teaspoons of Dijon mustard, or more to taste.  Stir in the 1 teaspoon soy sauce.

Use a long, sharp carving knife to cut thin slices of beef.  Serve with mustard sauce drizzled on top.

A year ago on The Daily Morsel

Two years ago on The Daily Morsel

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