Thyme-Roasted Eye Round with Gorgonzola Butter

Name: Thyme-Roasted Eye Round with Gorgonzola Butter
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms beef eye round, cut crosswise into 4 (1 1/4-inch-thick) steaks; 30 milliliters Dijon mustard; 4 Tbsps fresh thyme leaves, chopped; 113 grams Gorgonzola, softened; 2 Tbsps olive oil; 4 servings Salt and freshly ground black pepper; 4 Tbsps unsalted butter, softened

You can never have too many main course recipes, so give Thyme-Roasted Eye Round with Gorgonzola Butter a try. This recipe serves 4. One serving contains 731 calories, 76g of protein, and 45g of fat. From preparation to the plate, this recipe takes roughly 23 minutes. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. Head to the store and pick up beef eye round, butter, thyme leaves, and a few other things to make it today.

Instructions

Discard Gorgonzola rind and in a small bowl stir together cheese and butter until smooth. On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long. Chill log, wrapped in plastic wrap, until firm, at least 1 hour. Butter may be made 1 week ahead and leftovers can be used for other dishes.

Ingredients you will need

Gorgonzola

Butter

Cheese

Beef

Wrap

Equipment you will use

Plastic Wrap

Bowl

Preheat oven to 450 degrees F.

Equipment you will use

Oven

In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan.

Ingredients you will need

Steak

Cooking Oil

Equipment you will use

Baking Pan

When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with thyme, pepper and salt to taste. Roast steaks in middle of oven 8 minutes for medium-rare (coating should just begin to brown).

Ingredients you will need

Mustard