Provencal Flavored Eye of Round Roast Recipe

Provencal Flavored Eye of Round Roast Recipes

Ingredients :

1.5 tsp olive oil

one 2-pound beef eye of round

freshly ground black pepper

2 tbsp mixed finely chopped fresh herbs, such as oregano, thyme, basil, and savory; or 1.5 tsp dried

2 cups tomato chunks, fresh or canned (optional)

6 cloves garlic, peeled and left whole

1/3 cup dry white wine or sherry


Method :

Preheat the oven to 400 degrees. Use 1/2 tsp of the oil to grease the bottom of a small flameproof roasting pan. Place the beef in the pan and rub the remaining oil all over it. Sprinkle the top liberally with pepper and the herbs. Scatter the tomatoes and garlic around the beef. Roast the beef, basting with any juices that accumulate in the pan, until the internal temperature reaches 125 to 130 degrees for rare to medium-rare beef, 45 minutes to 1 hour. Remove the roasting pan from the oven. Place the beef on a carving board and let sit, loosely covered with aluminum foil, if serving the beef warm - for 15-20 minutes before slicing. If serving cold, let the beef come to room temperature before covering with foil and refrigerating.

To make a simple sauce, remove and reserve the garlic cloves and discard any excess fat from the roasting pan, leaving the tomatoes in the pan. Place the pan over moderate heat and add the wine, scraping the bottom and sides of the pan to dissolve the browned juices. Press down on the tomatoes to release their juices. Season to taste with salt and pepper. Bring the sauce to a boil and let simmer about 5 minutes. Strain the sauce to a boil and let simmer about 5 minutes. Strain the sauce to remove the tomato skins and pour into a gravy boat or small serving bowl. Cut the beef into thin slices on the diagonal and top with the sauce and reserved garlic. If serving the beef cold, simply reheat the sauce until warm and spoon it over the cold beef.

Makes 4-6 servings

This is the simplest of recipes, relying only on a good piece of beef, a splash of olive oil, a few fresh herbs, and a ripe, juicy tomato. In the summer, we like to make the roast early in the morning before it gets too hot, let it chill all day, and then serve it for dinner, thinly sliced, or mixed into salads or sandwiches. But it's also wonderful served hot, topped with a spoonful of pan juices. With this roast, serve a spinach salad and broiled tomatoes.

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