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Eye of Round with Honey Carrot Puree

Chairman’s Reserve® Meats Beef Eye of Round  with a maple honey carrot puree and charred purple jumbo asparagus.⁠

by Chef Hugo Miranda


This recipe was made in partnership with Tyson Fresh Meats Foodservice.



Beef Eye of Round

INGREDIENTS

METHOD

  1. 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

  1. 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

  1. Boil the carrots until done. You should be able to poke a fork through easily, but they should not be mushy.
  2. 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.
  3. Blend until it is a smooth puree, taste and add more syrup, cream, butter, or salt if needed.