Eye Round Dijon Sauce Recipes

EYE-ROUND DIJON SAUCE

Steps:

• Combine all ingredients in small saucepan with wire whisk.
• Cook and stir for 2 minutes until thick and bubbly.
• Pour over hot eye-round roast slices.

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.

BEEF OF EYE-ROUND ROAST

Steps:

• Thoroughly rinse the roast and pat dry with paper towel.
• Salt and pepper the roast on all sides for searing.
• Cover the bottom of a roasting pan with olive oil and set on medium-high heat about 4 minutes until very hot.
• Wearing a long sleeve shirt and oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
• If you do not get 1/2 cup of fat rendered, that is okay.
• Set a wire rack in another roasting pan, and then set the roast onto the rack.
• Pour the water over the roast, making sure that it covers the bottom of the roasting pan, and then pour the wine over the roast.
• Brush roast with Dijon mustard.
• Smear 1 tablespoon of minced garlic from jar onto top of roast.
• Season again with salt and pepper, and then sprinkle the rest of the seasonings evenly, including 4 tablespoons of Au Jus Powder and then place the 3 bay leaves on top.
• Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees F. for 1 1/2 to 2 hours or until roast is almost done.
• If you desire it to be medium-rare, remove from oven when it is rare.
• If you desire it to be medium, remove from oven when it is medium-rare.
• After removing from oven, tent with aluminum foil.
• Allow to stand for 10 to 15 minutes to allow the juices to redistribute themselves evenly throughout the roast, and for the roast to complete its cooking to your desired doneness.
• Set the roast onto a cutting board and carve.
• Place all of the juices, including the 1/2 cup of fat rendered from the initial searing process and 4 tablespoons of Au Jus powder into a gravy boat to serve as the au jus sauce or gravy.

ROAST BEEF WITH DIJON-CAPER SAUCE

Steps:

• For roast beef:
• Sprinkle beef with 1/2 teaspoon salt; let stand 1 hour.
• 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:
• 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.
• Cut beef crosswise into very thin slices. Transfer beef to platter. Serve with sauce.
• Test-kitchen tip:
• 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:
• With the beef, pour a full-bodied Syrah blend. One to try: Château de Jau 2007 "Le Jaja de Jau" ($11).