Chairman’s Reserve® Meats Beef Eye of Round with a maple honey carrot puree and charred purple jumbo asparagus.
This recipe was made in partnership with Tyson Fresh Meats Foodservice.
Beef Eye of Round
INGREDIENTS
- 1 ea. Chairman’s Reserve® Meats Beef Eye of Round
- 0.5 oz. Kosher salt
- 1 cup Rosemary grain mustard rub
METHOD
- Cook at 350 degrees for 25 minutes.
Rosemary Grain Mustard Rub
INGREDIENTS
- 1 cup Grain whole mustard
- 1/2 cup Honey
- 3 oz. Rosemary
- 2 tbsp. Minced garlic
- 1 tbsp. Red pepper flakes
- 1 tbsp. Kosher salt
- 1/2 tbsp. Black pepper
METHOD
- Puree ingredients in a food processor. Cover and hold at room temperature for up to 2 hours, or store for longer in the refrigerator
Carrot Puree
INGREDIENTS
- 5 cups Carrots
- 3 cups Water
- 1 cup Heavy cream
- 1 lb. Unsalted butter
- 1/2 cup Blossom honey
- 1/2 tbsp. Kosher salt
- 1/2 tbsp. Black pepper
METHOD
- Boil the carrots until done. You should be able to poke a fork through easily, but they should not be mushy.
- Place them in a blender or food processor, add the butter first to let it melt slightly, Add the milk, cream, maple syrup, and salt.
- Blend until it is a smooth puree, taste and add more syrup, cream, butter, or salt if needed.
