It seemed like a great dinner tonight wasn’t meant to be. It started with a great workout yesterday morning with my husband – I was able to do 8 squats at 95 lbs with pretty good form for all of them. Then, he was up in the middle of the night…so I was up in the middle of the night (I’m a light sleeper) and couldn’t get back to sleep. But I had thawed a lovely eye of round roast from US Wellness Meats and by golly I was going to cook it! The recipe I was determined to use is from The Domestic Man, and it appealed to me because you zap it in a 500 degree oven, turn it off, and let the oven work its magic over the course of a couple of hours.
Well, the roast cooked a lot faster than I anticipated and in 45 minutes the thermometer read 169 degrees. Great. So I thought we were going to be eating some expensive shoe leather for dinner. Guess I’d better make some delightful sides to offset that. So I set about making a hybrid Hollandaise/Bearnaise sauce using the beautiful fresh eggs I had picked up this afternoon. I served this sauce over the two pounds of roasted asparagus I had fixed at the last minute. I also shelled some fresh peas we had gotten for the last two weeks in our veggie basket. I have never made fresh peas and was fresh out of energy to look one up on the internet, so I decided to wing it. I steam-sauteed the peas in a lump of butter with a splash of water until they were tender and then sprinkled a little fresh tarragon on top.
So I had some yummy sides that I hoped would redeem my poor performance, and it was time to try to salvage the meat. There was lots of yummy junk left in the bottom of the roasting pan, so I decided to deglaze it with two ice-cube sized lumps of double-strength bone broth I had made over the course of three days last week. I cooked the broth until it was thick and syrupy in consistency. Because it was a reduction of a stock I had already salted, I did not add any further salt or spice. It was wonderful and full of that lovely umami flavor I love.
And guess what! Even though the roast was beyond well-done, it was still edible and even tasty when amended with the beef sauce or a little of the hybrid Hollandaise sauce! It would have been divine if I had taken the roast out at about 135 degrees, and I will pay better attention next time I invest the money in quality grass-fed beef!
I apologize for the lack of photographs tonight, and then inexact recipes. If you are like me, you usually don’t measure much while cooking – you cook by the seat of your pants (it’s not all scientific like baking). That is exactly what I did tonight, and (for once) the results were almost exceptional, so I wanted to share my process with you.