Eye of Round with Mushroom & Onion “Gravy” and Mashed Cauliflower

The Domestic Man is one of my favorite food blogs – his recipes tend to be adventurous and are always delicious, and the photos are beautiful.  I’ve loved everything I’ve made from his new book, The Ancestral Table.

The past three weekends, I have made a slight variation on his Perfect Eye of Round recipe, which does in fact come out perfect every time.  The meat comes out tender, flavorful, and takes minimal effort.  My only changes to his version are substituting rosemary in place of thyme and using fleur de sel in place of kosher salt.

I also developed this flourless “gravy” recipe to top the meat with, which is a new obsession of mine:

Servings: 1
Prep Time: 5 min
Cook Time: 25 min

Ingredients:

  • 1/4 onion, sliced thinly
  • 4 crimini mushrooms, sliced thinly
  • 2 cloves garlic
  • 1 tsp macadamia nut oil
  • 1/2 tsp salt (I used truffle salt) (omit if your broth has salt)
  • 1/4 tsp pepper
  • 1/2 sprig rosemary
  • 1/4 tsp parsley (optional)
  • 1 c broth (I made oxtail broth this weekend, but I’ve used beef and chicken in past weeks and it has worked equally well)
  • 2 T chicken gelatin (optional, but highly recommended – you can also make your own instead of purchasing)

Directions:

(1) Brown the onions, mushrooms, and garlic in 1 tsp oil, about 12-15 min.

IMG_4669

(2) Add the spices, broth, and gelatin (if using).  Cook an additional 5 min on high.

IMG_4674

(3) Optional step to thicken the gravy: Use an immersion or regular blender to puree half of the mushroom, onion broth mixture.  Return to the pan and cook an additional 5 minutes.

(4) Pour on top of your eye of round and enjoy!

IMG_4679

Mashed cauliflower is a nice (and easy side) to accompany the roasted beef — to make it, boil 1 c of cauliflower in a broth (enough to cover the cauliflower) until soft.  Drain (reserving the liquid). Add 2 T of the reserved broth or 1 T gelatin, salt and pepper to taste, 1/2 T grass-fed butter, and 1 clove garlic.  Puree in a blender or with an immersion blender until smooth.  If it is still “lumpy,” add 1 T at a time of additional reserved broth.

The eye of round tastes excellent one or two nights later — so, this is a great “make ahead” meal for week nights when you don’t have time to cook (or just don’t feel like cooking 🙂 )

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s