Butterflied Beef Eye Roast Recipes

Steps:

• Slice the roast down the middle, open it, and lay it flat in a shallow baking dish.
• In a small bowl combine the remaining ingredients and pour the mixture over the roast.
• Cover and let the meat marinate for at least 12 hours. Turn the roast occasionally.
• Remove the roast from the marinade, discard the marinade, and place the roast on a rack in the broiler pan.
• Broil the roast 5 to 7 inches from the heat, turning occasionally, for 20 to 25 minutes or until desired degree of doneness.
• Remove from oven, cover with foil, and let stand for 15 to 20 minutes before carving.
• Transfer to a serving platter, spoon any juices over the top, and serve.

Steps:

• 1. Slice the roast down the middle, open it, and lay it flat in a shallow baking dish. In a small bowl combine the remaining ingredients and pour the mixture over the roast. Cover and let the meat marinate for at least 12 hours. Turn the roast occasionally.2. Remove the roast from the marinade, discard the marinade, and place the roast on a rack in the broiler pan. Broil the roast 5 to 7 inches from the heat, turning occasionally, for 20 to 25 minutes or until desired degree of doneness.3. Remove from oven, cover with foil, and let stand for 15 to 20 minutes before carving. Transfer to a serving platter, spoon any juices over the top, and serve.EXCHANGES3 Lean MeatNUTRITION FACTSCalories 168 Calories from Fat 64Total Fat 7 grams Saturated Fat 2 gramsCholesterol 57 milligramsSodium 51 milligramsTotal Carbohydrate 1 gram Dietary Fiber 0 grams Sugars 1 gramProtein 24 grams

Steps:

• Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
• On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
• Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
• When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
• Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.