Eye Of Round Fillet Of Beef
|Eye-of-round fillet||1 (any size desired)|
|Flour||(as required for dusting)|
|Butter||2 Teaspoon (as required)|
Wipe meat with a damp cloth or paper towel. Place in a shallow baking pan. Rub well with salt and pepper, and lightly with flour. Spread a thin coating of butter on spots that have no fat covering. Place in very hot oven. Leave the temperature at 500 degrees F. for 5 minutes for each pound of meat. Then turn oven off; don't open doorâ€”leave meat cooking for 1 to 1 1/2 hours, depending on size. Remove meat from oven and let it stand a few minutes before carving. You won't have much in the way of drippings to make gravy or to serve the roast au jus, but beef soup base will take care of the lack. We like to lightly brown a few fresh mushrooms in the meat drippings; then add soup base and water for either gravy or au jus. Although this is a relatively tough cut of meat, cooked this way and served at least pink (more rare if you like it that way), it is almost as good as tenderloin and much less expensive. We sometimes rub dry onion soup mix into the meat before cooking or do the same with finely chopped carrots, onions, and celery.