Braveheart® Eye of The Round Roast
Braveheart® Eye of The Round Roast
Directions
- In a saucepan over medium heat melt butter. Add shallots, thyme, salt and pepper. Cook for 2-3 minutes. Pour in red wine and reduce by half. Now add demi-glace and roasted garlic. Simmer for 30-45 minutes. Strain sauce thru China cap and reserve warm for service.
- Whisk together the beef rub, sugar, and coffee then reserve.
- Rub some olive oil on the roast. Sprinkle the coffee rub over the roast and rest for 30-45 minutes at room temperature.
- Heat olive oil in a large rondeau over medium high heat then brown the roast on all sides. Place the roast on a rack in a roasting pan cover with foil.
- Heat oven to 300° and cook the roast for about 1 – 1 ½ hours to an internal temperature of 135° which is medium rare.
- Remove roast from oven and allow to rest for 20-30 minutes before carving. Serve with a side of garlic burgundy demi.
Ingredients
- 1 ea Braveheart® eye of the round 6.5 lbs
- 1/4 cup Roma® Oil, Olive
- 1/4 cup Magellan® beef rub
- 3 tbsp Coda® ground coffee
- 2 tbsp West Creek® Sugar, Granulated
- 1 1/2 cups wine, red zinfandel
- 1 1/2 tbsp Nature's Best Dairy® Butter, Unsalted
- 5 ea Peak Fresh Produce® Garlic, Clove(s), roasted
- 3 tbsp Peak Fresh Produce® Shallot(s), minced
- 4 sprigs ea Peak Fresh Produce® Thyme, Fresh
- 2 cups veal, demi-glace
- 1/4 tsp sea salt
- 1/4 tsp Magellan® Black Pepper, ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
