Eye of round is lovely; as others have said, it is very lean. So it needs to be rare or at most medium rare. I make it in a slow (325) oven or sometimes over the grill on indirect. Slice thin, and maybe make an au jus with the drippings. Serve with horseradish sauce and maybe a chutney or chimichurra. (Recipes easily available online. Leftovers make awesome sandwiches! (If any.)
London broil aka leather LoL,..sorry couldn't help myself with that. Ok seriously though,..only way to eat London broil is either slice thin strips for like a Chinese stir fry beef & broccoli. Or slow cooker, pressure cooker braise the heck out of it
Eye of round is what came to my mind also. We ate a lot of cross rib roast growing up, great flavor but probably not as neat a presentation as the eye roast. For either of these cuts you need to serve it sliced thinly and not go for the slab of meat look popular with prime rib.
I forgot to mention that it rewards beautifully in hot beef stock. Just bring the stock to a simmer & heat thin slices briefly in it. You won't lose the medium rare & it makes a great French Dip!
Could you modify the method to a pot-roast style? A low and slow braise would open up a world of cuts to yoou that would be tender after a few hours - beef cheeks come to mind, they are meaty and delicious and inexpensive, but also short ribs or any of the less tender cuts would work
You should check for a sale. Usually you can get the whole filet mignon fairly cheap. It is a meat they seem to always have on sale. I have seen it for $8-9 lb.
get a thick cut piece of sirloin and roast it at 250 degrees. it has that big beefy flavor. not as tender but great flavor and looks wonderful. also, talk with your butcher or go to a store with a butcher and pick their brain.
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