Eye Roast of Beef

By Yankee Magazine

Aug 31 2007

This is a very, very simple and an economical piece of beef that can be presented with much style. Serve Eye Roast of Beef with a mushroom sauce, as below, or with Bearnaise, mustard, or horseradish sauce, with an important vegetable — broccoli, asparagus, or stuffed eggplant.


Serves 6


3-pound eye roast of beef
salt, pepper, and flour


Let the roast rest at room temperature for several hours or overnight. Rub it well with salt, pepper, and flour and put it in an oven preheated to 425 degrees F in a small roasting pan into which you have put a little water. Roast for 15 minutes; reduce the oven temperature to 325 degrees and cook for 15 minutes longer. Take the meat from the oven and let it rest for 15-20 minutes before serving it. A sauce may be made by adding sliced mushrooms, Worcestershire Sauce, lemon juice, and sherry to the pan in which the roast was cooked, and stirring on the top of the stove. Serve rare and carve paper thin.