Zesty Dijon mustard and a hearty herb crust seal in all the delicious flavour of roast beef!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Beef, Eye of Round Roast
Dijon Mustard(ContainsMustard/Moutarde, Sulphites/Sulfite)
Montreal Spice Blend
This is the 6 person recipe.
Before starting, preheat the oven to 425°F. Wash and dry all produce. Remove plastic and netting from beef, then pat dry with paper towels. Sprinkle Montreal Spice Blend over top. Place beef in a 9x13- inch baking dish, then let stand for 1 hr at room temperature before roasting. (NOTE: DO NOT use a glass or pyrex dish to roast the beef!) If you have time, prep and season beef with Montreal Spice Blend and refrigerate up to 1 day ahead of time, letting the beef stand for 1 hr at room temperature before roasting.
Strip thyme leaves from the stems, then roughly chop. Roughly chop parsley. Peel, then mince or grate 4 cloves of garlic. Stir together Dijon, half the thyme, half the parsley, garlic and 1 tbsp oil in a small bowl. Set aside. (NOTE: You will use the remaining thyme for the gravy and the remaining pars- ley for the carrots.)
When wild mushroom tart is done, spread Dijon mixture over top and sides of beef. Roast beef, in the middle of the oven, until topping is golden-brown, 30 min.
Add 1 1/2 cups water to the baking dish. Continue roasting beef to desired doneness, 35-55 min.
Cook to an internal temperature of 52°C/125°F for medium-rare, 57°C/135°F for medium and 63°C/145°F for medium-well; roast size will affect doneness. (Health Canada recommends cooking beef to a minimum internal temperature of 63°C/145°F.)
When beef is cooked to desired doneness, carefully transfer from the baking dish to a cutting board. Cover with foil and let rest for 20 min. Reserve beef juices in the baking dish for gravy. Carve beef and transfer to a serving platter.