Mindylynns Kitchen

June 26, 2008

Italian Stuffed Eye of Round

Filed under: Beef,Entree,Food — Tags: — Mindy M. @ 9:15 am

This was one of those recipes that evolved.  I bought a piece of meat on my way home from work, but I didn’t really have anything in my fridge to go with it. The meat lent itself really well to stuffing. I cut an “x” into the middle of the meat and filled it.

2 lbs of beef eye of round
1 cup of chevre
1/3 cup of sun dried tomatoes in oil coarsely chopped
Balsamic vinegar

Slide a knife into the middle of the meat going all the way through, Turn the meat and repeat, creating an “x” in the middle. Mix Chevre with tomatoes and stuff in the meat. Season outside with salt & pepper. Place in a rotisserie or into an oven at 350°. After 10 minutes pour some balsamic vinegar over the top of meat. Repeat once more. Remove meat from oven when you have reached the level of doneness you prefer, test using a meat thermometer. Let the meat rest for 5-10 minutes before carving. Slice meat into 3/4 inch slices.
Medium rare- 130°-135°
Medium- 140°-145°
Medium Well-150°-155°

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