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Recipe by: djaru
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See below ingredients and instructions of the recipe
4 lb Beef Eye Of Round Roast 1/4 c Red Wine Vinegar
1/2 c Cooking Oil 2 tb Crushed Rosemary
1/2 c Tomato Paste 2 ts Salt
1/4 c Imported Soy Sauce 1 x Pepper To Taste
---------------------------------GARNISHES---------------------------------
1 x Caper sauce 1 x Green Onions
1 x Paprika 1 x Parsley
1 x Tomato roses 1 x Rye Bread
Place roast in utility dish. Combine oil, tomato paste, soy sauce,
vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in
the refrigerator for 2 hours or overnight. Remove roast from marinade;
wipe with absorbent paper. Place roast, fat side up, on rack in open
roasting pan. Roast in moderate oven (350 degrees F.) 18 to 20 minutes
per pound or to an internal temperature of 150 degrees F. for medium-rare.
Chill roast and slice. Arrange slices of cold roast beef in an
overlapping pattern on a serving platter; spoon caper sauce down center.
Sprinkle with paprika and garnish with tomato roses, green onions and
parsley. Serve with rye bread.
NOTE:
To serve as appetizer, cut cooked roast beef into cubes and serve on small
wooden picks inserted in cabbage head or fruit. Dip beef cubes in Caper
Sauce.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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