Châteaubriand Eye Of Round Roast With Wellington Sauce Recipes

CHâTEAUBRIAND EYE-OF-ROUND ROAST WITH WELLINGTON SAUCE

Steps:

• Preheat oven to 275°F (140°C).Remove string from roast and let roast rest at room temperature for an hour.Heat butter in pan and brown the cooled roast on all sides, then let cool.Boil water in a pot and add pearl onions for one minute.Rinse onions with cold water, remove peel and place at bottom of a roasting pan.In a bowl, cover dried mushrooms with ½ cup (125 mL) hot water.Water must cover mushrooms by 1/3'' (1 cm). Set aside.Mix half-salted butter, breadcrumbs and fresh herbs and spread over roast.Place roast on top of pearl onions.Cook in the oven for 90 minutes so the center stays pink after resting.In the meantime, cook fresh mushrooms in the same pan over medium heat.Add a little cooking butter if pan is too dry. Season with salt and pepper.Remove dried mushrooms from water and keep them and the water aside separately.When fresh mushrooms no longer sweat, add cooking water to pan.Continue to cook over medium-high heat, stirring from time to time until no water is left and mushrooms are beginning to brown, about 20 minutes.Chop reconstituted dried mushrooms and add to pan with fresh mushrooms.Add veal stock and demi-glace.Bring to a boil and simmer 10 minutes.Remove roast from oven, place on a rack over a cookie sheet and cover with aluminum foil. Let rest 15 minutes.Add country pâté to mushroom sauce, remove from heat and mix.Serve roast with sauce and pearl onions.Serve with mashed potatoes and green vegetables.

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.