10-Minute Spinach Omelet

The eye of round is a lean, boneless cut of beef that's less expensive than a tenderloin or rib roast but just as delicious. It's best served medium-rare--when cooked to higher temperatures it can become tough. Topping it with a finger-licking-good horseradish sauce makes this roast beef holiday-worthy.

Nutrition Profile:

Low-Carb Diabetes-Appropriate Nut-Free Healthy Aging Healthy Immunity Soy-Free Egg-Free Gluten-Free Low-Calorie

Ingredients

• pounds boneless beef eye of round roast

• 1 teaspoon salt, divided

• ¾ teaspoon ground pepper, divided

• 1 tablespoon vegetable oil

• 3 tablespoons unsalted butter, softened

• 1 shallot, minced (1/4 cup)

• 2 tablespoons minced fresh rosemary

• 3 cloves garlic, minced, plus 1 clove grated, divided

• 1 cup nonfat plain Greek yogurt

• 1 tablespoon prepared horseradish

• 1 teaspoon Dijon mustard

• 1 teaspoon lemon juice

Directions

Step 1

Preheat oven to 400 degrees F.

Step 2

Season roast with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large ovenproof skillet (see Tip) over medium-high heat. Add the roast and cook, turning every few minutes, until browned on all sides, about 10 minutes. Remove from heat.

Step 3

Combine butter, shallot, rosemary, and minced garlic; spread on top of the roast. Transfer the pan to the oven. Roast until a thermometer inserted in the center of the meat registers 125-130 degrees F for medium-rare, 35 to 40 minutes. Transfer the roast to a cutting board and let rest for 10 minutes.

Step 4

Meanwhile, whisk grated garlic, yogurt, horseradish, mustard, and lemon juice in a small bowl. Season with the remaining 1/4 teaspoon each salt and pepper. Slice the beef thinly and serve with the sauce.

Tips

Tip: If you don't have a large ovenproof skillet, you can brown the roast in a large skillet and transfer it to a roasting pan for Step 3.

To make ahead: Season roast with salt and pepper; refrigerate for up to 1 day. Prepare butter mixture (Step 3) and sauce (Step 4) and refrigerate for up to 1 day.

Nutrition Facts (per serving)