Sunday, April 4, 2010

Roast Beef with Baby Bell-Au-Jus

Our dinner last night was perfect except I totally screwed the pooch on the bread.

It's no secret that I have shied away from baking breads. While everyone has been into the HBN5 bread making craze, I sat idly by like the awkward teen at a school dance. Well yesterday, I got the nerve up to ask "her" to "dance" and "she" laughed in my face.

For the first time ever, I decided to make fresh yeast rolls for our roast beef dinner. Alexis and I were making it together. We mixed the ingredients and took turns kneading the dough, since we don't have a stand mixer yet.

I kept saying it felt like the dough was too dry but we persisted. We let the dough rise for an hour and as we got to the point of dividing the dough (about 1 1/2 into the effort), I looked at the recipe and realized that both of us had failed to put the two eggs in at the beginning! DOH! Oh well, I just laughed it off.

Bread 1 Chris 0

This is my favorite way to do roast beef. Cooking it over a steam pan with stock catches the drippings and makes an au jus that can't be beat. You could convert this same process to the oven, just pan sear the roast before putting it in a 250f oven.

Roast Beef with "Baby Bell-au-jus"
Source: Nibble Me This

3 lb beef eye of round
1 Tbsp NMT Cajun Beef Rub
1 Tbsp smoked black pepper
2 cups beef stock
3/4 cup Baby Bella mushrooms, sliced
2 T green onion, sliced

Rub the roast with the seasoning and let sit at room temp for 1 hour.

Bring your grill to 450f. Sear the roast over direct heat for 1 minute per side. Reduce heat to 250f. Switch to indirect heat (plate setter "legs up" in the Big Green Egg) and place the roast over a 1/2 steam pan filled with the stock as shown.

Cook until the roast reaches an internal temperature of 140f. This took roughly 1 1/2 hours yesterday.

Let the roast rest for 15 minutes AT LEAST before slicing. Here's a tip I got from Rouxbe Online Cooking School: Rest your roasts on a raised rack and wait 5 minutes before tenting with foil. Leaving it flat on a plate or wrapping it in foil tightly causes the fibers on the edges to open up and release juices. I tried it and this seems to be true.

While it is resting, saute the mushrooms in clarified butter for about 5 minutes.

Add in 1/2 of the au jus from the steam pan (save the other half for making gravy for the mashed potatoes) and the green onions.

Bring to a simmer for a minute or two and then taste for seasoning. Add salt and pepper if needed.

Thinly slice the roast beef and ladle the baby bell-au-jus over it.

I served it with Boursin cheese mashed potatoes (recipe coming Tuesday), grilled zucchini, and absolutely no yeast rolls :)

It was pretty fantastic (being modest).


  1. If it was half as good as it looks it's got to have been fantastic.

  2. Sorry about the battle of the bread. You may have lost the battle, but the war isn't over yet.

    The roast beef looks amazing (Cajun rub sounds so good). I have to pass on mushrooms though. No need to be modest, it all looks fantastic.

  3. Where do I start?? The roast looks amazing, I started to buy a beef roast but was unsure how to prepare it and backed out. I actually thought about writing you for tips. I cannot WAIT for the Boursin cheese mashed potato recipe! As for the bread effort, I've heard the eggs are a pretty important ingredient. (But at least you got some good food porn out of the effort, right?) :P

  4. Thank you. This makes me feel better since I'm doughaphobic and my one and only loaf turned out horribly. I'll give it a try again, not going to give up.

    This roast beef looks wonderful and I mean wonderful!

  5. Dinner looks awesome without the bread. I'm sure you'll win the battle of the dough next time. Happy Easter.

  6. Good luck friend, I am over the bread making. Seems I did it when I was younger, guess I lost my 'umph'...the photo of your wife...does she know you posted that? *cough* I could so make jokes, but will let it slide...

    That beautifully cooked meat has me drooling...

  7. Ok, I don't know how to say this politely. But, that first shot kneading the bread. That's NOT you, right? That's another person all together. Which makes me want to ask to obvious...are you sure this bread wouldn't go better with a nice rack of lamb? GREG

  8. You guys are hilarious! There, cleavage fixed;)

    I didn't even notice that until you mentioned it. Then I was like, "How the $*(@ did you NOT see that?"

    Oh well, at least it wasn't as bad as the Seinfeld episode with the nipple on the Christmas card ;)

  9. This roast looks amazing! The rub sounds perfect.

  10. The beef looks great! And so does your wife :)

  11. That was one gorgeous roast, wow!

    Happy Easter!!

  12. I have to laugh at forgetting the eggs- I did the exact same thing 3 weeks ago making my own hamburger buns!

  13. Chris, of course the meat looks amazing...

    As to the bread, i put everything I am going to need for a recipe in one place. as I use it, it gets put in a second place (or even put away if i am feeling neat). If there is something left at the end, I know i screwed up. Before I started using this procedure, i did what you did more than once. since starting, no mistakes... well, non of these mistakes, but i found plenty of different ones

  14. Making bread scares me... sorry it didn't work out.

    The roast looks amazing and so does the au jus.

  15. This looks like a very nice dish. Thanks for sharing your ideas and recipe.

  16. The good news about the bread is that at least you know what you did wrong. I bet when you make it again (*ahem*) it will turn out fabulous:D

    The roast beef is gorgeous and cooked to perfection! Hope you and your family had a terrific Easter.

  17. Yay! I'm so glad you made the potatoes! It all looks delicious! Making bread took me A LOT of practice to get good bread machine for me so it was trial and error to get it down :)

  18. Man oh man, I love beef au jus. It's my favorite ju!

  19. Would it work to reverse sear this or no? It takes forever to get the egg back down to 250 after taking it high.

  20. Jan - absolutely reverse sear would work. In fact that is probably how I would cook this myself now. I wasn't doing a lot of reverse searing back when I wrote this post.


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