2 pounds roast beef - eye of round,
1 tablespoon minced garlic,
3 sprigs of fresh thyme,
2 tablespoons extra virgin olive oil,
1 teaspoon dried oregano,
1 cup dry red wine,
salt and freshly ground black pepper to taste.
Recipe: Rub the eye of round with the garlic, olive oil, thyme and oregano and season it with salt and pepper. Put it in a roasting pan and pour 2 oz. of water around it. Preheat the oven to 400 F and put the roast in it. Ten minutes later turn down the temperature to 375 F and cover the roast with a lid. Cook the roast until the desired temperature. A small piece of meat like that should take about 35 minutes for medium. Alternatively, use a meat thermometer to determine the doneness - 120-125 F for medium-rare, 135 F for medium, 145 F for medium-well for this particular size. Remove the lid for the last 5 minutes of roasting and let the meat sit for 10 minutes out of the oven before slicing. Slice 6 slices of roast beef for each portion and roll each 2 in a roll. Skim most of the fat from the roasting pan and deglaze it with the red wine.
Scrape the bottom of the pan to loosen every bit of flavor and bring to a boil. Reduce the beef dripping and wine sauce slightly and pour it over the roast beef rolls. You can use starch to thicken the sauce, if you like.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.