Eye Round Hasselbeck with Honey and Mustard

Indulge in the succulent Eye Round Hasselbeck with Honey and Mustard, a recipe that seamlessly blends the tenderness of the meat with the sweetness of honey and the spicy kick of mustard. Carefully sliced and immersed in a rich marinade, it results in an explosion of flavors with every bite. Paired with golden potatoes and sautéed broccoli, this dish is a celebration of textures and aromas.

Follow the step-by-step guide to bring an unforgettable gastronomic experience to your table.

Ingredients:

• 1 small eye round, approximately 1 kg
• 200 ml yellow or Dijon mustard
• 50 ml honey
• 3 tablespoons ginger
• Salt to taste
• Black pepper to taste
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon crushed red pepper
• 100 ml oil of your choice
• 1 liter water
• ½ cup white wine
• 500 g small potatoes
• 1 bunch of slightly cooked broccoli florets
• 3 cloves of minced garlic
• 1 small onion, diced

Instructions:

Slice the eye round into medium-sized slices without cutting through, keeping the slices attached at the base.

Place the meat in a large bowl or plastic bag and add the mustard, honey, ginger, salt, black pepper, coriander seeds, fennel seeds, crushed red pepper, half of the oil, and half of the garlic. Mix gently until the meat is fully coated in the marinade.

Let it marinate in the refrigerator for about 1 hour.

Wrap the meat with plastic wrap for roasting and place it in a preheated oven at 180°C for about 1 hour and 20 minutes.

When there are 30 minutes left, season the potatoes with salt and black pepper, half of the oil, and the remaining half of the garlic, and bake them to golden perfection.

In a pan, sauté the broccoli with the remaining garlic and oil, seasoning to taste.

Remove the eye round and potatoes from the oven and serve together with the broccoli on a platter.