Butterflied Beef Eye Roast Recipes

TENDER EYE OF ROUND ROAST

Steps:

• Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
• On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
• Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
• When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
• Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.

ROLLED RIB-EYE ROAST

Steps:

• Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic, exposing as many cloves as possible. Place garlic, cut-side up, on a piece of parchment-lined foil. Drizzle with 2 tablespoons oil, wrap tightly, and roast until cloves are tender, about 40 minutes. Let stand until cool enough to handle.
• Squeeze garlic to push out cloves; transfer to the bowl of a food processor. Add parsley, sage, vinegar, and remaining 2 tablespoons oil. Process until smooth. Season with salt and pepper.
• Arrange roast on a large cutting board, fat-side down, with short end toward you. Holding a long, sharp knife parallel to (and about 1 inch above) cutting board, make a shallow cut along length of roast, stopping about 1 inch from edge. Open roast to the side, and continue slicing until about 1 inch from next edge. Open to same side again, and continue slicing until roast is completely flat. Season meat all over with salt and pepper. Spread all but 2 tablespoons of garlic-herb mixture over meat. Roll meat up, starting from left side. (Fat cap should end up on top of roast.) Tie at 2-inch intervals with kitchen twine. Rub outside with remaining garlic-herb mixture. Let stand at room temperature 1 hour (or refrigerate, covered with plastic, overnight; bring to room temperature before cooking).
• Preheat oven to 400 degrees. Place meat on a rack in a roasting pan and roast, rotating pan once, until meat is golden brown, 40 minutes. Reduce heat to 300 degrees and continue roasting until a thermometer inserted in thickest part reads 125 degrees, 50 to 60 minutes. Let rest at least 30 minutes before slicing.

BUTTERFLIED BEEF EYE ROAST

Steps:

• Slice the roast down the middle, open it, and lay it flat in a shallow baking dish.
• In a small bowl combine the remaining ingredients and pour the mixture over the roast.
• Cover and let the meat marinate for at least 12 hours. Turn the roast occasionally.
• Remove the roast from the marinade, discard the marinade, and place the roast on a rack in the broiler pan.
• Broil the roast 5 to 7 inches from the heat, turning occasionally, for 20 to 25 minutes or until desired degree of doneness.
• Remove from oven, cover with foil, and let stand for 15 to 20 minutes before carving.
• Transfer to a serving platter, spoon any juices over the top, and serve.

PERFECT EYE-OF-ROUND ROAST

Steps:

• Preheat the oven to 500 degrees. Rub the roast with oil. Mix all of the remaining ingredients in a small bowl. Completely coat all sides of roast with the seasonings. Place roast in a 12- to 15-inch iron skillet. Put the roast in the oven and immediately reduce the oven temperature to 350 degrees. Roast the beef for 20 minutes per pound. You may use a meat thermometer and cook to 125 degrees for medium-rare beef or 135-140 degrees for medium. Cool for 15 minutes before carving. Cut into thin slices across the grain of meat.

BUTTERFLIED BEEF EYE ROAST

Steps:

• 1. Slice the roast down the middle, open it, and lay it flat in a shallow baking dish. In a small bowl combine the remaining ingredients and pour the mixture over the roast. Cover and let the meat marinate for at least 12 hours. Turn the roast occasionally.2. Remove the roast from the marinade, discard the marinade, and place the roast on a rack in the broiler pan. Broil the roast 5 to 7 inches from the heat, turning occasionally, for 20 to 25 minutes or until desired degree of doneness.3. Remove from oven, cover with foil, and let stand for 15 to 20 minutes before carving. Transfer to a serving platter, spoon any juices over the top, and serve.EXCHANGES3 Lean MeatNUTRITION FACTSCalories 168 Calories from Fat 64Total Fat 7 grams Saturated Fat 2 gramsCholesterol 57 milligramsSodium 51 milligramsTotal Carbohydrate 1 gram Dietary Fiber 0 grams Sugars 1 gramProtein 24 grams