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Holiday Fullblood Wagyu Eye of Round Roast with Roasted Root Vegetables
Prep Time: 30 Minutes
Cook Time: 80-100 Minutes (depending on size of the roast)
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Jonathon Pepera
Take the Fullblood Wagyu eye of round roast out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
Take the roast out of the refrigerator. Bring the roast to room temperature by allowing it to sit on a plate at room temperature for approximately 30-40 minutes before cooking it.
PREPARING THE ROOT VEGETABLES
Wash your carrots, turnips, and radishes (or whatever root vegetables you chose to use).
Peel all of the vegetables, and cut any large pieces in half. Cut the onion into four pieces.
Place all of the vegetables in a large bowl.
Toss the vegetables with olive oil, the minced garlic, kosher salt, and freshly ground black pepper.
PREPARING THE FULLBLOOD WAGYU EYE OF ROUND ROAST
Preheat the oven to 450°F.
Generously season the entire Fullblood Wagyu eye of round roast with kosher salt and freshly ground black pepper.
Place the roast in the center of your roasting pan, and surround the roast with your root vegetables.
Cook in the oven for 30 minutes at 450°F.
Then, turn down the oven to 275°F, and continue to cook the roast until the internal temperature reaches 130°F.
Once the roast reaches the desired internal temperature, remove the roast from the oven.
Sprinkle the minced parsley over the roast.
Then, cover the roasting pan with foil. Allow the roast to rest for 20 minutes.
Remove the rested roast from the pan, and place it on a cutting board. Cut the roast into slices (to your desired thickness).
Then, return the roast to the roasting pan.
Serve the sliced Fullblood Wagyu roast with your roasted vegetables.
Spoon the au jus (liquid from the roasting pan) over your sliced meat.
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