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Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
Shallot and Red Wine Pan Sauce
PREPARING THE FULLBLOOD WAGYU EYE OF ROUND ROAST AND VEGETABLES
In a mortar and pestle, combine the rosemary, thyme, kosher salt, and freshly ground black pepper. This is your herb mixture.
Remove the Fullblood Wagyu eye of round roast from the packaging, and pat dry.
Use a knife to make several small (1”x1”) slits in the round roast. Place peeled garlic cloves in the slits (this process is called studding).
Roll the round roast in the herb mixture, coating the meat well. Let this sit in the refrigerator overnight to let the flavors permeate the round roast.
Pull the round roast out of the refrigerator 30 minutes before you begin the cooking process. Preheat oven to 450°F.
Meanwhile, coat the baby potatoes, tri-color baby carrots, and cipollini onions in grapeseed oil. Season with kosher salt and freshly ground black pepper.
Place the vegetables in the bottom of a large casserole dish or roasting pan, and add 1/2 cup of water. Place the eye of the road roast in the dish with the vegetables.
Place the dish/pan in the hot, preheated oven. Bake for 25 minutes at 450°F.
Reduce the oven temperature to 350°F, and bake for an additional 35 minutes or until the round roast is done to your liking. Use a thermometer to check the internal temperature of the round roast (125 degrees is medium-rare).
In addition to checking the meat’s internal temperature, check the vegetables to see if they are fully cooked. If necessary, remove the round roast from the pan and cook the vegetables for a few minutes longer.
PREPARING THE SHALLOT AND RED WINE PAN SAUCE
While the round roast is resting, sauté the diced shallots until translucent. Then, add the red wine to the pan, and reduce by half.
Season with kosher salt and freshly ground black pepper.
Let the Fullblood Wagyu eye of round roast rest for 15 minutes, and then slice.
Serve the sliced round roast over roasted vegetables and with the shallot and red wine pan sauce.
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