Thursday, March 10, 2011

Mock Beef Tenderloin with Roasted Vegetables and Gravy

For my first blog post I wanted to make something I am somewhat familiar with. I had my sister over and Wes had a friend over so I wanted to make a large protein. When I saw eye of round was on sale at Lowe's I decided that would be perfect. And perfect it was...
(I'm still working on my food photography s
kills..practice makes perfect, right?)

Mock Beef Tenderloin and Roasted Vegetables

3 lbs eye of round roast
meat tenderizer
Montreal Steak Seasoning (or seasoning of choice)
3 carrots
3 stalks of celery
1 large onion
10 baby red potatoes
canola oil
Gravy (homemade would be best... I used a McCormick mix because it was an afterthought)

Preheat oven to 425.
Wash the carrots, celery and potatoes.
Peel the carrots and cut on a bias into chunks.
Cut the celery on a bias into equally sized chunks.
Cut the onion into large chunks. (Do not pull the petals apart)
Quarter the potatoes.
Toss all of the vegetables in canola oil and season liberally with salt and pepper. Line the bottom of a roasting pan with the vegetables.
Season all sides of the roast with meat tenderizer and your choice of seasoning.
Place the roast on top of the vegetables.
Cook for 45-55 minutes for rare (135 degrees) or 60-65 minutes for medium (150 degrees).
Remove roast and let rest on a plate tented loosely with foil for 10 minutes.
In the mean time, I threw the veggies back in the oven to get a bit more caramelized plus to keep them hot.
While the meat is resting and the veggies are finishing, prepare gravy. I used McCormick mix because I decided last minute I wanted gravy and thats what I had.
Slice the roast, take out the veggies and serve! yum!

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