Rôti de boeuf Charlemagne

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.