Roast Beef with Steakhouse Butter Au Jus
In my opinion, the best way to season and cook a roast beef is with garlic and high heat. I like to score the roast is several places and slide the garlic slivers in the little pockets. There, the garlic imparts a delicious sweet, roasted flavor. The Au Jus is the cherry on top!
1 3- 3.5lb Top Round Roast
Salt and Pepper
Garlic slivers from 2 cloves
1/4 Cup Beef drippings from any roast beef or standing prime rib
1 1/2 Tbs all purpose flour
2 Cups Beef Broth
1/2 Steakhouse Butter Burst
Heat oven to 375. Using a paring knife cut about 20 slits in the fat or marbled side of the meat. Rub the whole roast with olive oil and salt and pepper. Slide the garlic slivers into the cuts. Make a bouquet garni with the fresh rosemary and thyme. place that on the rack in the roasting pan. When the oven is heated put the meat on the rack on top of the garni, garlic side down. Put the pan in the oven at 375˙ until the inner temp of the roast registers 98˙ (give or take). Lower the oven heat to 250 and let the meat cook there until the inner temp registers 135˙. Take the beef out of the oven and pan and tent with foil on a cutting board with a juice groove. Let rest for 10 minutes.
While the meat is resting make the Steak Butter Au Jus. Reheat the roasting pan over medium heat. There should be a little fat to work with, but add the half butter burst to the pan as well. You'll love the tangy flavors of the mustard on the meat. Slowly stir in the flour and whisk constantly until all the lumps disappear. Add the beef broth 1/2 cup at a time and continue to whisk the sauce. Once it's heated all the way through and completely smooth it's ready. Slice the beef into paper thin slices. Remove the garlic. Serve with Au Jus in ramekins at each place settings. Get ready! It's going to be delicious! Sizzle. Spread. Boom