My mother often roasted a big slab of beef for us on Sunday nights. It was always her go-to for a “Big Fancy Weekend Dinner.” Mom would liberally salt & pepper the large rind of fat on top of the beef, which was INCREDIBLE once it was finished. My sister and I would cut little slivers of the roasted, salty fat off and eat it like heavenly potato chips. This infuriated Mom because it left little bald spots all over the roast, but she was the one who taught us how to do it.
Mom never wrote her Roast Beef recipe down for me so I’ve been trying different versions for YEARS now. The closest I’ve come is this Epicurious recipe, which I found yesterday. Here’s the link but I really just riffed on it. Roast Beef with Dijon Caper Sauce (Epicurious)
If you’d like to try MY version, you will need:
Eye of Round Roast (2-3 pounds)
2 Tbl Salt
2 tsp Pepper
1 Tbl Thyme (Dried)
1 Tbl Butter
1/2 C White Wine
1 Tbl Flour
1 C Beef Broth
2 Tbl Dijon Mustard
Preheat oven to 350 degrees.
I LOVED eating the crispy fat off the roast when I was a kid, but I have no self control now and just cut it off. Sorry but I would eat it all before it hit the table and that’s simply disgusting.
Trim the fat, mix the salt, pepper and thyme and then rub it all over the beef. Let it sit for 1 hour. Heat a tablespoon of olive oil in a pan & sear the beef on all sides, then put it in the oven. Take it out once the internal temperature reaches 130-135 degrees for rare to medium rare. Put the roast on a plate to rest. Deglaze the pan with white wine, stir in butter, than add flour. Once that’s properly mixed, add the beef broth. The original recipe called for 2 cups of broth but 1 was plenty for us. We even had gravy leftover. Once broth is combined and starts to thicken, add the dijon mustard. Also add the meat juices that accumulate on the plate while it is resting. Slice thinly, douse with gravy and serve.
Mom always made mashed potatoes to go with the roast, which was an excellent excuse to eat more gravy. It felt like too much effort yesterday though since I was nursing the reamins of a hangover. I just roasted new potatoes instead. It ended up being a “Fancy Sunday Night Dinner,” with very little effort and no one even noticed that I was still hurting from the night before. Wait a minute. You don’t think MY MOM was hungover all the times she made roast beef for US, do you? Surely not.