Eye Round Dijon Sauce Recipes

ROAST EYE OF ROUND WITH DIJON AND HORSERADISH

Steps:

• Preheat the oven to 450°F. Set beef roast on a rack in a large roasting pan.
• In a small bowl, combine horseradish, mustard, half of parsley, salt and pepper.
• Remove 1/4 cup horseradish mixture and whisk into sour cream in a small bowl to make a horseradish cream sauce for serving with the roast. Set aside in refrigerator.
• Rub remaining horseradish mixture all over beef roast. Roast 25 minutes.
• Reduce oven temperature to 325°F and continue roasting about 45 minutes or until roast has reached desired degree of doneness.
• Note that the meat will continue cooking while it rests after being removed from the oven and the temperature will rise another 5 or 10 degrees. Let roast rest 15 minutes before slicing.
• Garnish roast with remaining parsley.
• Cut into very thin slices and serve with horseradish cream sauce.

BALSAMIC ROASTED BEEF

Steps:

• Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
• Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
• Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
• Note: This recipe was doubled for this episode.

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.