Slow-Roasted Eye of Round with Mushroom Jus and Baked Cheddar Mashed Potatoes
#beef eye of round#slow roasted#potatoes#sauce#mushroom jus
Tender slow-cooked eye of round beef paired with a rich mushroom jus, served alongside creamy cheddar-infused baked mashed potatoes. This comforting dish balances deep, savory flavors with a crispy-topped potato side, perfect for a special meal.
Ingredients extracted via AI
Ingredients
1.5 kg eye of round beefolive oilblack peppersaltgarlic113 g butterrosemarythyme1.5 kg potatoes250 g cheddar cheese4 eggmilk120 ml red wine800 ml beef broth15 ml dried mushrooms15 ml onion powder5 ml dry mustard powder10 ml cornstarch2.5 ml xanthan gumtomato pastelemon juicechicken
Procedure generated via AI
Preheat the oven to 75 °C (170 °F).
Brush the eye of round beef with olive oil, then generously season with salt and freshly ground black pepper.
Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the steak fat cap side down first until browned.
Brown all sides of the meat except the side opposite the fat cap to develop a deep, roasted flavor.
Add a large piece of butter, crushed garlic, and sprigs of rosemary or thyme to the skillet. Quickly baste the meat with the melted butter and herbs by turning it.
Place the meat fat side up in the skillet, allowing the fat to baste the meat during cooking, and leave the underside nearly raw.
Slow roast the meat at low temperature for about 5-6 hours until it reaches medium doneness, approximately 55 °C (130 °F).
Meanwhile, wash 3-4 pounds of Yukon Gold potatoes and cut them into smaller pieces, leaving the skins on if they’re not green.
Put the potatoes in a large pot, cover with cold water, bring to a boil, and cook until soft, as indicated by loosening skins.
Drain the potatoes and return them to the pot over low heat. Add a stick of butter (113 g) and let it melt into the potatoes.