Roast eye of round beef with bistro pan jus

Ingredients

• 1.2 kg Beef eye of round roast, barded and tied
• 2 pieces Yellow storage onions
• 6 cloves Purple garlic cloves
• 40 g Unsalted butter (82% fat)
• 1 tbsp Refined sunflower oil
• 3 sprigs Fresh thyme
• 1 leaf Dried bay leaf
• 1 tsp Fine sea salt
• 1/2 tsp Madagascar black peppercorns
• 15 cl Water

Method

1. Take the beef out of the refrigerator at least one hour before cooking to bring it to room temperature and prevent thermal shock, which can toughen the meat.
2. Preheat your oven to 220°C (convection mode).
3. Peel the yellow onions and cut them into large wedges. Lightly crush the purple garlic cloves with the flat side of a knife blade, leaving their skins on.
4. Rub the meat evenly with the sunflower oil, then season all sides thoroughly with fine sea salt and freshly ground black pepper.
5. Scatter the onion wedges, unpeeled garlic cloves, fresh thyme sprigs, and dried bay leaf across the bottom of a cast-iron or heavy roasting pan.
6. Place the beef roast directly on top of this aromatic bed. Dot the top of the barding fat with the diced cold unsalted butter.
7. Roast on the middle rack at 220°C for fifteen minutes, until the surface sizzles and takes on a deep mahogany color.
8. Lower the oven temperature to 180°C and continue roasting for fifteen to twenty minutes depending on the thickness of the cut, basting twice with the melted fat and drippings from the bottom of the pan.
9. Check the internal temperature with a meat probe: aim for 50°C to 52°C for rare, or 54°C for medium-rare. Immediately remove the roast from the pan and transfer it to a wire rack set over a plate.
10. Tent the roast loosely with aluminum foil and let it rest for fifteen minutes so the juices can redistribute evenly toward the center.
11. While the meat rests, place the roasting pan directly over medium heat on your stovetop. Deglaze by pouring in the cold water, scraping the bottom of the pan vigorously with a wooden spatula to lift all the caramelized browned bits.
12. Simmer the pan jus for three to four minutes until it reduces by a third and turns glossy. Strain through a fine-mesh sieve, pressing on the softened onions and garlic, then taste and adjust the seasoning if needed.
13. Remove the kitchen twine and barding fat from the roast. Thinly carve the meat with a sharp knife, slicing strictly across the grain.
14. Pour any juices collected on the cutting board back into the warm pan jus in your sauceboat.
15. Arrange the beef slices on a warm serving platter and serve immediately with the steaming pan jus.

Nutrition

Per serving

Energy

343.1 kcal

Protein

41.12 g

Carbohydrate

1.54 g

Fat

19.29 g

Fibre

0.29 g

Calcium

8.35 mg

Iron

0.29 mg

Magnesium

3.71 mg