Roast Beef Round with Au Jus
Eye of round is lean and usually turns out tough, but this roast treats it gently. The meat spends its time in a 200°F oven until it reaches 120°F, then gets a short blast at 500°F to brown the outside. A thyme, rosemary and black pepper rub seasons the surface. The pan is then used for a wine jus thickened with a blond flour roux, so nothing is wasted.
Instructions
Coat the roast with olive oil on all sides. Mix the remaining ingredients and rub them over every side of the meat.
Push a probe thermometer into the center of the roast. Set the meat on a rack in a large roasting pan that is not nonstick, and roast at 200°F until the internal temperature reaches 120°F.
Lift the roast out of the pan and set the pan over high heat on the stovetop while the oven heats to 500°F.
Put the roast back in the hot pan and return it to the oven. Cook until the internal temperature reaches 135°F, which gives a medium-rare roast.
Transfer the roast to a warm spot. Skim the fat from the pan juices and keep 1 to 2 tbsp of it, depending on how much jus you have. Pour the remaining drippings into a container and set aside.
Whisk the flour into the fat in the pan, using two burners set to medium high heat. Cook, whisking constantly, until the mixture turns light blond.
Add the reserved drippings and the wine, scraping up the browned bits as the liquid loosens them. Bring to a boil and cook until the liquid has reduced by one third.
Serve the beef warm with the au jus.
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