Eye of round roast isnt as expensive as prime rib, but its packed with flavor.
Recipe information
Yield
Makes 6 servings
Ingredients
Roast Beef:
Sauce:
Preparation
For roast beef:
Step 1
Sprinkle beef with 1/2 teaspoon salt; let stand 1 hour.
Step 2
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:
Step 3
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.
Step 4
Cut beef crosswise into very thin slices. Transfer beef to platter. Serve with sauce.
Test-kitchen tip:
Step 5
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:
Step 6
With the beef, pour a full-bodied Syrah blend. One to try: Château de Jau 2007 "Le Jaja de Jau" ($11).
