Easter is a wonderful holiday. It brings rebirth, new beginnings and family to the forefront.
If you are busy like me, you want to entertain and celebrate with minimal effort and expense.
Bearing that in mind, I replaced a $24.99 per pound filet mignon with a $3.99 eye round roast and experimented with cooking at high heat and turning off the oven and letting my oven do all the work.
The meat came out delicious!
Just remember to preheat your oven to 500 degrees, start with cooking the potatoes and follow with the eye roast.
Everything will be done to perfection in two hours, leaving you only to make the steamed asparagus and Hollandaise in a blender. How easy is that?
Just round out your family dinner with store bought hors d’oeuvres and ice cream and you and your family can celebrate Easter and new beginnings.
Menu
Serves 8-10
Olives*
Pigs in Blankets*
Whole Eye Round Roast
Wild Mushroom Sauce*
Steamed Asparagus
Blender Hollandaise Sauce
Roasted Mini Yukon
Gold Potatoes
Ice Cream Cake*
*recipe not given
Eye Round Roast
As this is a tougher cut of meat, it needs a lot of marinating and coaxing.
1 eye round roast, 4-5 lbs.
1/4 cup Worcestershire
Sauce
Salt & Pepper
1. Generously salt and pepper roast. Place in a Ziploc bag and add Worcestershire Sauce. Marinate for 2 days.
2. Preheat oven to 500 degrees. Place roast on an aluminum foil-lined baking sheet.
3. Roast at 500 degrees for 20 minutes, then turn oven off. Do not open oven until 1 1/2 hours later. Carve meat thinly. Serve with Wild Mushroom Sauce on the side.
NOTE: If you do not want to make Wild Mushroom Sauce, serve with Peter Luger Sauce.
Roasted Mini Yukon Gold Potatoes
4 lbs. Mini Yukon Gold
Potatoes, cut into halves
and quarters if too large
1 onion, thinly sliced
1 shallot, thinly sliced
Olive oil
Salt and Pepper
1. In a bowl, drizzle olive oil. Add salt and pepper. Then add potatoes and stir.
2. In a preheated 500 degree oven, place potatoes on a silpat lined cookie sheet and cook for 20 minutes.
3. Take potatoes out of the oven, add onions and shallots. Put back in the oven and proceed with eye roast too.
4. Potatoes and roast will be ready simultaneously.
Asparagus with Blender Hollandaise Sauce
Asparagus
2 lbs. asparagus,
trimmed and peeled
1. Steam asparagus, set aside.
Blender Hollandaise Sauce
1 1/2 sticks butter
3 egg yolks
2 tsp. fresh lemon juice
Salt and Pepper
1. In a blender, place egg yolks and lemon juice, salt and pepper.
2. Melt butter.
3. Turn on blender and slowly add melted butter. Taste, season if needed.
4. Serve asparagus with Hollandaise Sauce on the side.
Alexandra Troy is owner of Culinary Architect Catering, a 33-year old Greenvale-based company, specializing in private, corporate and promotional parties. For more photos and presentation ideas, follow Culinary Architect Catering on Facebook, and visit culinaryarchitect.com.
