Ingredients
Units
Scale
- Ingredients for Eye Round:
- 1 whole eye round beef roast
- Maldon Salt for crust
- Water for sous vide
For the Au Jus:
- Drippings from the seared beef
- 2 cups beef stock
- 1 tablespoon beef base or bouillon
- 1/2 cup white wine
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 cloves garlic, crushed
- 1 green onion, finely chopped
- 1 carrot, finely chopped
- Salt and pepper to taste
Instructions
- Prepare the Eye Round for Sous Vide:
- Season the eye round generously with salt.
- Vacuum seal the beef or place it in a zip-top bag using the water displacement method.
- Preheat your sous vide machine to 132°F (55.5°C).
- Sous Vide the Beef:
- Submerge the sealed beef in the water bath and cook for 24 hours. This long cooking time will ensure the tough eye round is transformed into a tender delight.
- Ice Bath:
- After 24 hours, remove the beef from the sous vide and place it in an ice bath to halt the cooking process and cool it rapidly. This step is crucial for food safety and texture.
- Sear the Beef:
- Once the beef is cooled, pat it dry and roll it in salt to create a crust.
- Sear the beef in a very hot pan or over a grill just until a crust forms, giving the meat a rich color and flavor.
- Cool and Slice the Beef:
- Allow the beef to cool after searing.
- Using a deli slicer or a sharp knife, slice the beef as thin as possible.
- Make the Au Jus:
- In a saucepan, combine the drippings from the seared beef with beef stock, beef base, and white wine.
- Add thyme, rosemary, garlic, green onion, and carrots.
- Bring the mixture to a simmer and let it cook for about 20-30 minutes, allowing the flavors to meld.
- Strain the Au Jus through a fine-mesh sieve, discarding the solids.
- Serve:
- Arrange the sliced beef on a platter.
- Serve the warm Au Jus on the side for dipping.
