This is one of my personal favorites for teaching in classes and for parties. It is so simple to prepare and HUGE effect!
When I worked with Dario, we once did this for a party for 200 people that we catered. Dario did get tired slicing, but it was perfect for a large crowds.
Nothing could be more simple. But as with all simple recipes, the success depends on the quality of the ingredients.
The eye of round cut, is usually for a pot roast, the short oven roasting leaves the meat really tender. Overcook and you need to go all the way to a pot roast to tenderize again.
I suggest cooking it perfectly pink, for those that don’t like seeing the red, lightly cook it on each side for just a few seconds and it will appear cooked, but still be tender.
This marinade for after cooking is also wonderful on a steak.
Ingredients
- 2 pound beef for roasting( I use the eye of round, but also have started using the marinated oil on anything)
- Infusion:
- One-half cup fresh rosemary leaves
- 1 cup fresh sage leaves
- One-half cup extra virgin olive oil
- Salt
- Fresh chili pepper
Instructions
- Let the meat come to room temperature. Preheat the oven to 450 degrees F.
- Prepare the infusion: Using a sharp knife, finely chop the rosemary, sage, and chili. Place in a small bowl and cover with olive oil.
- Sprinkle with salt. Whisk until blended.
- Place the beef in a shallow roasting pan and cook uncovered for 35 minutes. Remove from the oven. Pour the herb infusion over the beef, cover with foil, and let sit until ready to serve. Slice the beef thinly and serve with the herb infused oil.
This is a great buffet dish served at room temperature.
We have sliced it into strips and used in a salad with arugula and cherry tomatoes or the thin slices for a panino.