Beef Eye Fillet Whole Delicious Gravy Recipes

TENDER EYE OF ROUND ROAST BEEF WITH GRAVY

Steps:

• Remove your roast from the refrigerator and allow it to rest on the counter for 45 minutes to 1 hour to take the chill off.
• Meanwhile, preheat your oven to 500 degrees F.
• Combine all the Roast Beef Seasoning Mix ingredients in a small bowl.
• Pat your roast with paper towels to dry the surface and then drizzle with olive oil and use your hands to rub the olive oil, coating all sides of the roast.
• Sprinkle all sides, including the ends, with the seasoning mix. Place your roast on a rack in a roasting pan with the fat cap side facing up.
• Transfer to the preheated oven and roast for 15 minutes until nicely browned. Reduce oven temperature to 300 degrees F and continue to roast for another 40 to 50 minutes or until internal temperature reads 130 and no more than 135 degrees F. (medium rare). Begin checking temperature after 35 minutes by inserting an instant read thermometer through the center of the roast from the side. Watch it closely because the temperature can rise quickly towards the end of the cooking time. I don't recommend cooking this roast beyond 135 degrees for the most tender, delicious result.
• Remove from the oven and loosely tent a piece of foil over the meat while still on the rack in the roasting pan. Allow to rest for 15 to 20 minutes.
• Transfer the roast to a cutting board and set the roasting pan aside (you will need the pan and drippings to make the gravy later). Use a sharp knife to slice it against the grain about ¼-inch thick slices. Transfer the sliced beef to a serving platter and cover with foil to keep warm. Pour all of the juices that have accumulated on the cutting board into the roasting pan with the drippings.

TENDER EYE OF ROUND ROAST

Steps:

• Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
• On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
• Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
• When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
• Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.

BEEF EYE FILLET WHOLE & DELICIOUS GRAVY

Steps:

• Preheat oven to 180.
• Season whole eye fillet well with salt & pepper.
• Peel and wedge potatoes, boil in for 15 minutes.
• Prepare gravy by frying onion, garlic, carrot, tomato, peppercorns, thyme and 90% of rosemary in regular oil or small amount of butter until lightly cooked through.
• Add red wine,stock and tomato paste to vege mix (if not using paste) and bring to boil.
• In a lined baking dish, lay seasoned beef and pour over the vege broth. Cover with foil and roast for 10 minutes, turn beef and roast for a further 7 mins (med rare) - you may want to halve and cook the thicker half for another 5-10 mins as it will be rarer.
• After beef is half cooked, seal on a hot pan/ flat grill until outside has darkened and crisped - lay to rest.
• Pour remaining broth from baking dish through (2) thin strainer into a saucepan and reduce - reducing with butter will give best result or use small amount cornflour mixed in 10ml water for quick option.
• When the potatoes are ready, drain and mash with 30 grams butter and a dash of milk. Cook 1 clove crushed garlic & butter in saucepan before adding potatoes for that garlic kick. Stir through remaining rosemary leaves or present as garnish.
• Slice beef thick (3") and lay on mash bed with the reduced gravy poured over the top. Add steamed or roasted veges for that extra touch.