Preheat your oven to 450°F (230°C). Rub the eye of round with 2 tablespoons of olive oil, ensuring an even coat. Season the beef with 1 teaspoon of salt and ½ teaspoon of black pepper. Brush the entire surface of the beef with ¼ cup of Dijon mustard.
In a small bowl, combine minced garlic, finely chopped parsley, oregano, rosemary, and thyme. Mix well. Gently press the herb mixture onto the mustard-coated beef, ensuring it adheres.
Place the coated beef in a roasting pan and roast in the preheated oven at 450°F for 15 minutes. This initial high-temperature roast will help create a crust on the beef. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue roasting for approximately 1 hour or until the internal temperature reaches your desired doneness. For medium-rare, aim for an internal temperature of 135°F (57°C). Adjust the time accordingly for your preferred doneness.
Once the beef reaches the desired internal temperature, remove it from the oven and allow the roast beef to rest for at least 10 minutes before slicing. This resting period helps the juices redistribute throughout the meat, ensuring a juicy and flavorful roast.
Slice the roast beef against the grain into thin slices and serve the herb and mustard crusted roast beef slices on a platter. Enjoy!
- For precision in achieving the desired doneness, use a meat thermometer to check the internal temperature. This ensures your roast beef is cooked perfectly to your liking
- Allowing the roast to rest after cooking is crucial. It gives the juices time to redistribute throughout the meat, ensuring a moist and flavorful result. Avoid cutting into the roast immediately to retain its juiciness.
- Use the drippings from the roast to make a flavorful gravy. Mix with broth or wine over medium heat, strain, then thicken with flour and butter. Season to taste for a delicious gravy.
- Use the Deep Roasting Pan in the Larder & Vine Bakeware Set for even baking and easy clean up.
Can I use a different cut of beef for this recipe?
While eye of round is recommended for this recipe, you can also use other lean cuts like sirloin or tenderloin. Adjust the cooking time based on the thickness of the cut.
Is it crucial to use fresh herbs, or can I use dried herbs instead?
Fresh herbs provide a more vibrant flavor, but you can substitute dried herbs if needed. Use about one-third of the amount specified for fresh herbs, as dried herbs are more concentrated.
What's the purpose of the initial high-temperature roast?
The high-temperature roast at the beginning helps sear the beef, creating a flavorful crust. It locks in juices and contributes to the overall texture and taste of the roast.