Slow-roast beef eye of round, with mushroom jus and baked mash

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

Preheat the oven to 170°F (75°C).

Coat the beef eye of round with olive oil, black pepper, and salt.

Heat a large oven-safe pan on medium-high heat and sear the beef on all sides except the fat cap side.

Add a knob of butter, crushed garlic, and rosemary or thyme to the pan after searing.

Position the beef with the fat cap on top and place it in the oven for 5-6 hours until it reaches 130°F (55°C) for medium.

While the beef roasts, prepare the potatoes by cutting them into smaller pieces and boiling them in cold water until fork-tender.

Grate 8 ounces of cheddar cheese and separate 4 egg yolks from the whites.

Drain the potatoes and return them to the pot to melt in 4 ounces (113 grams) of butter.

Add the grated cheese, black pepper, and a pinch of salt to the potatoes and mix until smooth.

Incorporate the egg yolks into the potato mixture for flavor and binding.

Scoop the potato mixture into a buttered muffin tin instead of piping it, and brush the tops with melted butter.

Increase the oven temperature to 400°F (200°C) and bake the potato scoops until golden and set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens