Pot Roast Medallions with Country Harvest Gravy

Ingredients

Here are the following ingredients:

• 5 lb (2.2 kg) Eye of Round
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• ⅓ cup (75 mL) canola oil
• 8 oz (250 g) diced carrot, about 1½ cups (375 mL)
• 7 oz (200 g) diced celery, about 1½ cups (375 mL)
• 6 oz (175 g) diced onion, about 1½ cups (375 mL)
• 2 tbsp (30 mL) finely chopped fresh rosemary
• 2 tbsp (30 mL) minced garlic
• 1 tbsp (15 mL) dried thyme leaves
• ½ cup (125 mL) tomato paste
• 3 cups (750 mL) beef stock (no salt added)
• 1 cup (250 mL) liquid beef bouillon base
• ¼ cup (60 mL) Worcestershire sauce
• 4 bay leaves

Service

• ½ cup (125 mL) finely chopped fresh parsley

Preparation

1. Portion beef into 16 medallions, about 5 oz (150 g) each and ¾-inch (2 cm) thick. Season with salt and pepper.
2. Heat 2 tbsp (30 mL) oil in large skillet set over medium-high heat. Sear medallions on both sides in batches, adding more oil as needed, until evenly browned. Transfer beef to a deep, full-size hotel pan.
3. In the same skillet, sauté carrot, celery, onion, rosemary, garlic and thyme until starting to soften. Stir in tomato paste; cook for 2 minutes.
4. Deglaze pan with stock. Stir in beef bouillon base and Worcestershire sauce; bring to a boil and add bay leaves. Carefully, pour sauce over medallions; cover tightly.
5. Braise, turning once, in conventional oven at 325°F (160°C), for 1½ to 2 hours or until fork tender. Carefully transfer medallions to a clean hotel pan. Discard bay leaves.
6. Purée pan juices with vegetables until smooth. Pour gravy over braised medallions. Cool, cover and refrigerate or hold for service.

Service

1. Place covered hotel pan in conventional oven at 325°F (160°C) to heat through.
2. Plate beef medallion with ¼ cup (60 mL) gravy. Garnish with parsley.

Beef Cuts