Fallen Souffle

This dinner was intended for the first round of Iron Chef Morrisville but the event has been postponed as Cory’s wife has been in labor all week with their second son. So I thought I would post this anyways because it is a great thing to make on the weekend, especially on a chilly weekend like we are expecting in North Carolina.

This is not a hard thing to prepare, it does take some time to bake depending on the size of your cut of beef but it is so worth it! The leftovers make the BEST sandwiches, just make some garlic bread on really good Tuscan bread and slap some thin slices and you are set to go. Best lunch ever!

I paired this with some roasted brussel sprouts (roasted potatoes for Evan, I gave up potatoes for Lent) and some great beer batter bread, which is even easier to put together. This would be a great meal for company because it is super easy to prepare and all cooks at the same temperature!

Perfect Roast Beef

3 pounds beef eye of round roast or bottom round roast
2 T. olive oil
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

1. Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.

2. Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

Notes

Regardless of the size of your roast, always cook at 375 degrees, for 20 minutes per pound.

Onion and Fontina Beer Batter Bread

1 T. olive oil
1 cup diced onion
3 cups all purpose flour
3 T. sugar
2 t. baking powder
1 t. salt
1 cup shredded fontina cheese
1 (12 ounce) bottle beer, such as amber ale
cooking spray
4 T. melted butter, divided

1. Preheat oven to 375 degrees. Spray a 9 or 10 inch loaf pan with cooking spray. I would also try making these in muffin tins.

2. In a small skillet, heat oil over medium heat and saute onions for about 6 minutes until golden. Allow to cool to room temperature.

3. In a large bowl, combine flour, sugar, salt, and baking powder. Make a well in the center of the mixture and add cooled onions, cheese and beer. Stir until just combined, it will be a little stiff.

4. Spread into greased pan and drizzle with 2 T. of melted butter. Bake for 35 minutes; brush with remaining butter and bake an additional 20 minutes until the top is golden and the center is set. Cool 5 minutes in the pan, remove and allow to continue cooling on wire rack.

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This entry was posted on Friday, March 16th, 2007 at 5:07 am and is filed under Beef, Bread. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.