Eyerounddijonsauce 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.

ORIENTAL EYE OF ROUND ROAST

Steps:

• Butterfly the roast.
• To butterfly, cut the roast lengthwise through the center to 1/2 inch from bottom- being careful that you don't cut through.
• In small skillet heat oil over medium high heat, add garlic and red pepper flakes and cook, stirring occasionally, 2 to 3 minutes.
• Remove from heat and cool slightly.
• Stir in soy sauce, vinegar, sherry and onions.
• Place roast in a 1 gallon zip-loc bag and pour in marinade; turn to coat.
• Put in frig, turning occasionally, 6 to 8 hours or overnight.
• Preheat broiler; place roast on broiler pan, reserving marinade.
• Broil 5 inches from heat source, turning once, 20 to 25 minutes for rare.
• Slice thin and drizzle with reserved marinade.