I'm making boeuf a la mode -- It is one tied, round piece, and I'm worried that the outside will dry out before the center is good and cooked (fat broken down, etc.). Tips?
cook low and slow, with moisture.
Which recipe and temperature are you using? My hunch would be to go longer on low temperature because it will ensure more even cooking.
You will be fine, that's the beauty of the dish. This NYT recipe is on point to ease your mind. http://cooking.nytimes...