Beef Roast Marinated In Herbs and Red Wine
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Surprise them with this spectacular dish - an eye round of beef marinated and roasted in an herbed red-wine marinade and served with a colorful vegetable garnish of fluted mushrooms, baby carrots, boiled new potatoes, and sautéed zucchini squash. To ensure tenderness, be sure to slice the meat thinly on the diagonal.
INGREDIENTS
5-pounce beef eye round or sirloin tip roast
1 clove garlic, cut into 8 slivers
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried thyme leavesMARINADE
1 cup vegetable oil
1/2 cup red wine vinegar
1-1/2 cups red wine
1-1/2 teaspoons salt
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried savory leaves
1/2 teaspoon dried basil leaves1/4 cup all-purpose flour
Water
Vegetable GarnishTHE DAY BEFORE - Wipe roast with damp paper towels. Make 8 slits, 1-inch deep, across top of meat. Insert a sliver of garlic into each slit. Rub entire surface of meat with a mixture of 1 teaspoon salt, 1/2 teaspoon pepper, and the thyme. Place meat in a plastic bag.
MAKE MARINADE - Put vegetable oil, vinegar, red wine, 1-1/2 teaspoons salt, marjoram, savory, and basil into a small bowl. Mix and our over meat in the plastic bag. Tie or close securely. Place meat, in bag, in a shallow dish. Place in the refrigerator overnight to marinate meat, turning plastic bag over once or twice.
THE NEXT DAY - Preheat oven to 450 degrees. Remove roast from plastic bag. Place roast in a shallow open roasting pan. Reserve the wine marinade. Insert a meat thermometer in the thickest part of the meat. Place on center rack in oven and roast for 25 minutes. Frequently baste meat with marinade; roast 25 minutes longer or until meat thermometer registers 140 degrees for rare; 35 minutes longer, 160 degrees, for medium rare.
Transfer roast to a heated serving platter; cover with aluminum foil to keep warm. Let stand 15 minutes for easy carving.
MAKE SAUCE - Pour off and discard all but 2 tablespoons fat from roasting pan. Place pan with drippings over medium heat and add 1/4 cup flour. Brown flour; stir constantly, scraping up brown bits from pan. Add water to reserved marinade to make 2 cups. Stir mixture into flour in pan; bring to a boil; boil 2 minutes. Strain; pass with meat.
Arrange Vegetable Garnish around meat. Slice meat thinly on the diagonal.
Makes 10 to 12 servings