I use the "eye-of-round" (about 2� to 3 lb cut) to make London broil. Broiled/baked to medium-rare, thinly sliced on the bias and accompanied by Hunter's Sauce and "match-stick" veggies (mushrooms, turnips, carrots with some finely-diced shallots), it makes a truly great dinner for four.
Here's my recipes for 'em:
LONDON BROIL(serves 4 generously)
Rather than using the "standard" flank steak (the strips of muscle along the sides of the stomach) for this London Broil, have the butcher cut you a nice, lean 2� to 3 pound eye-of-the-round. Then prepare it as follows and serve with the Hunter's Sauce and the Saut� of Fresh Veggies.
Mince 3-4 large cloves of fresh garlic, add to a microwave safe dish with 3-4 tablespoons of butter, melt in the microwave for one minute (more or less), but don�t �brown� the garlic.
Preheat the oven to 500�, put the roast in a baking pan or dish & baste the roast all over with the garlic butter mixture. Roast @ 500� until roast is well �browned� all over, then lower the oven temperature to 275�, baste with the garlic butter again and roast until the meat reaches an internal temperature of 145� for medium-rare doneness. If the meat isn�t getting done fast enough, increase the oven temperature to 300�. If you wish, baste the roast occasionally with the remaining garlic-butter mixture for added flavor.
If you prefer the meat "medium", remove the meat from the oven when its internal temperature is 150�.
After the meat has rested for 5-15 minutes, slice the meat on the diagonal into thin slices. Pour any accumulated meat juices into the Hunter's Sauce for added richness. If the meat gets too cool, don�t be concerned. The hot Hunter�s Sauce will warm the meat up again when it is spooned over the sliced meat on the diner�s plate.
While the meat is roasting, make the Hunter's Sauce, but don�t start the Saut� of Fresh Vegetables until 15-20 minutes before you intend to serve them. The Hunter's Sauce will "hold" well, but the Saut� of Fresh Vegetables won't since they are to be served "au dent�" (�by the tooth� or tender-crisp).
RON�S SAUCE CHASSEUR(Hunter�s Sauce)
(sufficient for a 2�-3 pound London Broil)
1/3 lb. Mushrooms, sliced (about 2 cups)
� cup Peeled, chopped canned tomatoes
3 T. Butter
4 T. Shallots, minced
1 cup Beringer�s Merlot (red) Wine
2 cans 14oz. ea. your favorite canned beef broth (Swanson�s?)
2 T. Dried tarragon, crushed
2 T. Cornstarch dissolved in 8 T. of beef broth, stirred well
1. Add the broth into a sauce pan and reduce by half over med.-high heat. Set aside approx. 8 T. of the broth to add to the cornstarch later.
2. Clean mushrooms & tomatoes, set aside in separate bowls.
3. Melt butter in large skillet over medium heat, add mushrooms, shallots, salt & pepper to taste, cook about 10 minutes.
4. Add wine & simmer briefly over high heat.
5. Add the tomatoes, beef broth & tarragon, cook about 5 minutes, stirring occasionally and breaking up the tomatoes into small pieces.
6. Blend the cornstarch & cool broth together, mix well and slowly add to the mixture over med.-high heat while stirring the mixture constantly. Allow to thicken (about 1-3 minutes), then turn the heat down to �warm� and cover to keep the sauce warm.
I found that the �eye of round� was a better, more tender piece of meat for the London Broil than the flank steak which is traditionally used.
NOTE: Juices from the sliced London Broil (or whatever meat you�re using) should be added to the Sauce Chasseur before serving. They will greatly improve the flavor & character of the sauce. Make this sauce with the �London Broil� recipe and serve with a recipe of �Saut� of Fresh Vegetables� (Saut� de Legumes Fermiere) for a complete, very delicious dinner.
Serve Beringer�s Merlot (red) Wine with this dinner.
SAUT� DE LEGUMES FERMIERE(Saut� of Fresh Vegetables)
(serves 4 generously)
1/3 lb. Carrots, sliced into �matchstick� size pieces
1/3 lb. White turnips sliced into �matchstick� size pieces
1/3 lb. Mushrooms, sliced medium
3 T. Butter
4 T. Shallots, minced fine
� Cup Beringer�s White Merlot or any good white wine
Salt & pepper to taste.
1. Cut the carrots and turnips into �match stick� sized pieces.
2. Heat the butter in the skillet & melt, add the carrots, salt & pepper.
3. Add the wine & cook over med. heat, stirring & tossing for 2 minutes.
4. Add the turnips and cook until the carrots & turnips are almost �au dante� (tender crisp)� about 3 minutes.
5. Add the shallots and mushrooms, cook, tossing & stirring constantly. Cook until carrots and turnips are �au dante� (about 2-4 minutes).
6. Serve with London Broil and Hunter�s Sauce.
You'll love this dinner...
Strength & Honor...
Ron T.
