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.

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.

MUSTARD CRUSTED EYE ROUND ROAST ON THE ROTISSERIE

Steps:

• First mix the mustard mix in a bowl large enough to hold the roast, adding all the ingredients except the roast, and stirring thoroughly. If you want a thicker mustard crust, reserve 1/4 cup of the mustard mix and set it aside. Add the roast to bowl with the mustard mix and let it rest for 1/2 hour as it comes up to room temperature and as you warm your grill up to high temp, about 450° F. We're gonna start off on high direct heat to get a good sear and crust on the outside.
• Once the roast has marinated, center it on the skewer and secure it well, adding some string if needed. Balance the skewer following your manufacturers instructions. I do all this work over the bowl used to marinate since things can get a bit drippy. Use a spoon to reapply some of the mustard mix to the roast and then put in on the grill and start the rotisserie. Cook it over the direct heat for 10 minutes or until you have a good brown crust on the roast. If you reserved some mustard mix, spoon it on the rotating roast about 3 minutes into the searing process.
• Once the roast is crusted, we want to slow the cooking process down in order to avoid making the roast tough and dry. Change the grill set up to indirect heat. I also add a shallow pan of water under the roast at this point to add more moisture and catch any drippings. Reduce the heat so the grill maintains about 250° F when the lid is closed. This can be difficult on some grills, and charcoal grills need to be monitored regularly. If you can't do this on your grill, you may not want to try cooking this piece of meat on your grill.
• Cook the roast at 250° F for about 1 hour (depends on the grill and the size of the roast) until the temp is about 135° F to 140° F. This is the sweet spot for this roast. If you cook it rarer, it will be harder to slice thin, which helps keep it tender for sandwiches. Cook it much more, and the roast will be tough. So when it gets close, watch it closely. If you have one of those fancy remote thermometers that works on a rotisserie, this is the time to use it.
• Remove the meat from the rotisserie and cover loosely with foil for 15 minutes before you carve it.
• Serve it hot, or make sandwiches with leftovers. I love it with a bit of horseradish sauce on potato rolls.
• Enjoy!

CREAMY DIJON SAUCE | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Spray a small saucepan with low calorie cooking spray and place over a low heat.
• Add the onion and fry for 5 - 10 minutes. Stir until golden and slightly softened.
• Add the garlic, mushrooms, mustards and chicken stock. Simmer over a low heat, uncovered, for 15 - 20 minutes.
• Remove the pan from the heat and stir in the cream cheese until completely blended.
• Season to taste with black pepper.

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.