Mock Beef Tenderloin

Mock Beef Tenderloin created by Julia Lynn

This recipe is easy, lean and delicious. What's better than that? We also use leftovers for another easy weeknight meal later in the week.

Ready In:
1hr 5mins
Serves:
Units:

ingredients

  • 3 lbs eye of round roast
  • meat tenderizer (optional)
  • seasoning, of your choice (I use Seasonall)

directions

  • Rub roast with tenderizer and/or seasoning.
  • Place on rack in broiler pan.
  • Cook in 425 F oven 45- 55 minutes for rare (remove when temp reads 135), 60- 65 minutes for medium (remove when temp reads 150).
  • Let rest 10 minutes before slicing into thin slices cut at an angle across the grain.
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RECIPE MADE WITH LOVE BY

@PanNan
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@PanNan
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"This recipe is easy, lean and delicious. What's better than that? We also use leftovers for another easy weeknight meal later in the week."
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  1. lauralie41
    Eye of round is a great roast and I always use it for my beef and noodles. Did skip the tenderizer and used onion and garlic powder, cumin, paprika, black pepper, pink himalayan salt, and beef bouillon granules. Fantastic roast!
    Reply
  2. diner524
    This is so good!!! I made a 2 1/2 lb roast and I put it in resealable bag and added a few swirls of olive oil and then sprinkled in some garlic salt and a good amount of Montreal Steak Seasoning. I cooked it a bit differently as it is summer and in the 90's. I first added it to the searing section of our grill and turned it on all sides, to seal in the juices. I then put on in-direct heat section of the grill in a cast iron skillet that I used thick sliced onions as a rack and then it cooked for about 50 mins at 425 degrees in the covered grill. I served with mashed potatoes and gravy (which I made using the onions and pan juices) and fresh corn on the cob. Definitely will be a repeat here!!! Thanks for posting!!
    Reply
  3. Julia Lynn
    Mock Beef Tenderloin Created by Julia Lynn
    Reply
  4. Julia Lynn
    Mock Beef Tenderloin Created by Julia Lynn
    Reply
  5. Julia Lynn
    I am not putting any stars with my review because I changed it up a little bit which most likely accounted for what happened but I thought I would share with other Zaar users! It might be an amateur mistake but.. hey thats me! :) Anyways, I seasoned my roast with tenderizer, seasoning salt, pepper, and garlic powder. I also chose to throw some veggies underneath the roasting rack to roast at the same time: potatoes, carrots, parsnips and onions. I guess this threw off the cooking time because after about an hour it was still registering very low on my meat thermometer. I put it back in for another 15 minutes and it was still very low so I assumed it was my thermometer. It was VERY rare in the middle but the ends were perfect and DELICIOUS!!!!!! Which is what I imagine the whole thing would be like had I not added veggies. This ended up working out perfectly to heat up some meat and onions to make french dips later in the week without over cooking the meat. WILL use this recipe again, minus veggies. Sorry so long winded but THANKS for another excellent recipe, PanNan.
    Reply
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