ULTIMATE Smoked Eye of Round with a WHISKEY CREAM SAUCE!! | How To

heavy cream

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💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Trim the eye of round roast to remove silver skin and excess fat using a fillet knife.

Season the roast on all sides with beef rub, or equal parts salt and black pepper, and optionally garlic powder.

Preheat the smoker to 225°F.

Smoke the eye of round roast for 3-4 hours until the internal temperature reaches 115-120°F.

Remove the roast from the smoker and preheat a 12-inch cast iron skillet.

Add avocado oil to the skillet and sear the roast for 2-4 minutes on each side until a crust forms, aiming for an internal temperature of 130°F.

Remove the roast from the skillet and let it rest on a cutting board.

In the same skillet, melt 2 tablespoons of butter and sauté 1 finely minced shallot for 1-2 minutes.

Add 2 cloves of minced garlic and cook until softened, about 1 minute.

Deglaze the pan with 1/4 cup of whiskey, or substitute with beef stock if desired.

Stir in 1/2 cup of heavy whipping cream and add 2 teaspoons of dijon mustard and 1-2 teaspoons of fresh thyme leaves.

Season the sauce with salt and black pepper to taste, then remove thyme stems.

Slice the rested roast thinly against the grain and serve with the whiskey cream sauce.

Cooking Techniques

Equipment Needed

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Allergens