ROASTED EYE ROUND OF BEEF

SERVES 6

The eye of round is a relatively inexpensive cut of beef that, if cooked properly, is absolutely delicious and quite lean. In this recipe, the meat is cooked to rare or medium-rare, to ensure that it is tender and moist. If you like your beef more done, find a recipe that uses a slower cooking method.

INGREDIENTS

One 2-1/2 pound eye round roast

Salt and pepper to taste

Dried thyme leaves

Garlic powder

Onion powder

Ground cumin

1 tablespoon olive oil

1 cup dry red wine

2 tablespoons butter

Preheat oven to 400° F. Generously season the roast on all sides with salt, pepper, thyme, onion powder, garlic pwder and cumin. Heat an ovenproof skillet, large enough to hold the roast, over medium-high heat. Add the olive oil, then the roast, fat side down. Sear the roast on all sides until nicely browned, about 1 minute per side. Turn fat side up and place in oven. Roast until the desired doneness, an internal temperature of 120° for rare, about 30 minutes. Place roast on carving board and let rest for 10 minutes. Meanwhile, make the sauce. Place the roasting pan over medium-high heat. Add the wine and bring to a boil, stirring to scrape up the browned bits. Let boil until reduced by about one-third. Remove pan from heat and whisk in the butter until incorporated. Cut the roast into thin slices. Place several slices on each plate and top with a little of the sauce.

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