Salt Crusted Eye Of Round With Tarragon ButterFrom keni 5 years ago
- about 4lb eye of round roast(untrimmed) shopping list
- 1/2 cup olive oil shopping list
- 1 medium onion, grated or minced shopping list
- 3 cloves garlic, minced shopping list
- 2T worcestershire sauce shopping list
- juice from 1 large lemon shopping list
- plenty of fresh ground pepper(various "colors" of peppercorns, if possible for added flavor) shopping list
- 3lb box coarse kosher salt(don't use your "good" stuff, there's no need .... just get the kosher salt with the lil umbrella girl for a couple bucks. :) shopping list
- about 1 cup beef or chicken stock or broth(you can sub water, but, I use stock) shopping list
Tarragon steak Butter
- 1 stick butter, softened shopping list
- 2t worcestershire sauce shopping list
- 1 clove garlic, minced shopping list
- about 1T fresh tarragon, minced shopping list
- fresh ground pepper and a lil kosher or sea salt shopping list
How to make it
- In large zipper bag, combine the roast with the oil, Worcestershire sauce, pepper, garlic, onion and lemon juice.
- Toss to coat well and refrigerate at least 4 hours, or up to 24.
- Let meat rest at room temp about 30 minutes prior to roasting.
- In large bowl, combine salt and stock to form a sort of paste.
- In a roasting pan or similar(I just use my largest cast iron pan.... shallowish sides, but that's okay :), put about 1/2 the salt mixture down in a layer just large enough for the roast to rest on.
- With the remaining salt mixture, coat the entire surface of the roast, pressing gently to make sure to not leave open spots. See Photo
- Roast in a 425 oven for about 1 hour for rare, or 135-140 degrees(you are shooting for around 17 min/pound, so calculate accordingly, but always use a meat thermometer which you inserted before putting in the oven...if you try to check the temp once the salt crust has dried, you'll have a tough time and defeat the purpose of the crust :) Adjust time as desired/needed for size of roast and how well you want the meat done. I strongly suggest not cooking this any more than medium rare, though, for prime flavor.
- Let rest in the salt crust for 5-10 min.
- Remove salt crust and brush off any lingering salt crystals.
- Slice thin and serve with the tarragon butter.
For Tarragon Steak Butter
- Combine all ingredients and mix well.
- Set aside
- *you can serve the tarragon butter softened but I like to put it in a pastry bag while soft and make dollops onto a lightly greased glass plate, using the "star" tip, then freezing while the roast cooks. Serve the cold butter on the warm beef slices