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Receta Thyme Roasted Eye Round With Gorgonzola Butter
by Global Cookbook

Thyme Roasted Eye Round With Gorgonzola Butter
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Ingredientes

  • 1/4 lb Gorgonzola softened
  • 4 Tbsp. unsalted butter softened
  • 1 1/2 Tbsp. extra virgin olive oil
  • 1 x beef eye round - (2 1/4 lbs) cut crosswise
  •     into four 1 1/4"-thick steaks
  • 1/8 c. Dijon mustard
  • 4 Tbsp. minced fresh thyme leaves
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Direcciones

  1. Throw away Gorgonzola rind and in a small bowl stir together cheese and butter till smooth. On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long. Refrigeratelog, wrapped in plastic wrap, till hard, at least 1 hour. Butter may be made 1 week ahead and leftovers can be used for other dishes.
  2. Preheat oven to 450 degrees.
  3. In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 Tbsp. oil over moderately-high heat till warm but not smoking and sear steaks till browned, about 2 min on each side, transferring to a shallow baking pan.
  4. When steaks are just cold sufficient to handle, spread tops and sides with mustard and sprinkle with thyme, pepper and salt to taste. Roast steaks in middle of oven 8 min for medium-rare (coating should just begin to brown). Transfer steaks to a cutting board and let stand about 3 min. Cut butter into thin slices.
  5. Cut each steak in half horizontally. Tuck a butter slice between steak halves and top steaks with another butter slice.
  6. This recipe yields 4 generous servings.