Ingredients:
· 1 U.S. Beef Eye of Round Roast (1 to 1.4 kg)
Walnut Crust:
· ½ cup finely chopped walnuts
· 3 tablespoons finely chopped green onion
· ½ teaspoon pepper
· 4 cups prepared mashed potatoes, warmed
· ½ cup crumbled blue cheese
Preparation:
1. Heat oven to 163°C. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef Eye of Round Roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 163°C oven 1¼ to 1 ½ hours for medium rare doneness. (Do not overcook.)
3. Remove roast when meat thermometer registers 57°C. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise to reach 63°C for medium rare.)
4. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
5. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.