This roast, sadly, is not used very much. Its chewyness seems to keep people from trying it. Yet it repays in taste what it does not give in tenderness. Serves 6 people.
3 lb beef round eye round roast
2 Tbsp of cooking oil
1 carrot, 1 onion, quartered
2 Tbsp of butter
For the duxelle
2 Tbsp of butter
1 10 ounce package of mushrooms, sliced
1 onion, minced
2 Tbsp of tomato paste
For the béarnaise
1 shallot, minced
pinch of chervil and/or tarragon
1/4 cup of water
1/4 cup of vinegar
freshly ground pepper
3 egg yolks
14 Tbsp (7 ounces) of butter
- Preheat oven 375°F
- In a heavy frying pan heat the oil and brown the roast on all sides.
- Set the meat in a fireproof dish with the 2 Tbsp of butter, the carrot and the onion.
- Season with salt and pepper.
- Cook in preheated oven 30 minutes (rare).
- In the meantime prepare the duxelle: sweat the onion in the butter and add the sliced mushrooms, salt, pepper and lemon.
- Cook on high heat until all the moisture is evaporated.
- Turn off the heat and add the tomato paste.
- Prepare the béarnaise sauce: in a small saucepan, gently cook down the mixture of water, vinegar, chervil, tarragon and pepper.
- Reduce to 1 Tbsp of liquid, let cool.
- Beat the egg yolks for about 1 minutes or until thick.
- Add the wine and the vinegar mixture, beat for half a minute more.
- Add one tablespoon of butter and put the saucepan over low heat.
- Beat in another tablespoon of butter, then the rest of it slowly. Correct seasoning.
- Cut the roast in small slices, but not all the way through.
- Put the duxelle of mushrooms in between each slices.
- Spread the béarnaise sauce over the top and cook under the broiler until brown.