Christmas
Dinner Menu
Beef Eye Round Roast
with Horseradish Cream
Creamy
Potatoes with Crispy Buttered Bread Topping
Orange
Marmalade Tomatoes
Puff
Pastry Stuffed with Mascarpone and Spinach
Mushroom
Medley Drenched in Buttered Wine
Here is a
recipe for a beef roast that will turn out tender, juicy and flavorful slices of
meat your guests will not soon forget. Follow the directions exactly and you
will have a perfectly cooked medium rare roast. It’s best to remove
the roast from the refrigerator about 3 hours prior to cooking.
At the butcher’s recommendation, I season the roast with A.A.
Borsari Seasoned Salt - Original Blend. It’s a unique blend of gourmet salts
(known as the caviar of seasoned salts) and many whole fresh herbs.
It’s an artisan company with a great story, www.borsarifoods.com. If you can't get Borsari, you can
also successfully use any seasoning that combines garlic, salt and pepper.
One 3
pound beef eye round roast
Neutral oil
Borsari
seasoning or a combination of garlic, salt and pepper
- Preheat oven to 500°. Preheat for 20 minutes.
- Rub roast with oil and cover with seasoning.
- Place roast fat side up on a rack in a shallow baking pan. Place it in the oven and immediately reduce the oven temperature to 475°. Cook for 21 minutes (regardless of the size of the roast, cooking for 7 minutes per pound is the perfect formula).
- Turn off the oven and leave the roast in for 20 minutes per pound (60 minutes). Don't be tempted to open the door to peek at the roast!
- When cooking time is complete, remove the roast and let it stand for 20 minutes. Thinly slice and serve.
Yield: 12 servings
