Thyme-Roasted Eye Round with Gorgonzola Butter

Total Time:
23 min
Prep:
10 min
Inactive:
1 min
Cook:
12 min

Yield:
4 generous servings
Level:
Easy

Ingredients
  • 1/4 pound Gorgonzola, softened
  • 4 tablespoons unsalted butter, softened
  • 1 1/2 tablespoons olive oil
  • 1 (2 1/4-pound) beef eye round, cut crosswise into 4 (1 1/4-inch-thick) steaks
  • 1/8 cup Dijon mustard
  • 4 tablespoons fresh thyme leaves, chopped
  • Salt and freshly ground black pepper
Directions
  • Discard Gorgonzola rind and in a small bowl stir together cheese and butter until smooth. On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long. Chill log, wrapped in plastic wrap, until firm, at least 1 hour. Butter may be made 1 week ahead and leftovers can be used for other dishes.

  • Preheat oven to 450 degrees F.

  • In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan.

  • When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with thyme, pepper and salt to taste. Roast steaks in middle of oven 8 minutes for medium-rare (coating should just begin to brown). Transfer steaks to a cutting board and let stand about 3 minutes. Cut butter into thin slices.

  • Cut each steak in half horizontally. Tuck a butter slice between steak halves and top steaks with another butter slice.


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