Classic Sunday roast

Creation by Ronald van der Donk, Hotel New York, Rotterdam, the Netherlands.

Classic Sunday roast

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eye of round



broccoli, blanched



potatoes, fried



peas, blanched



carrot, blanched



potato croquettes



shallots, steamed



bacon, fried lardons



mushrooms, fried

Preparation method

  • Trim the eye of round and season with salt and pepper.
  • Sear the eye of round in clarified butter and roast in an oven at 95°C with the oven's core temperature set at 50°C.
  • Allow to rest for half an hour and then cut into thin slices.
  • Garnish the eye of round with the vegetables, pan-fried potatoes, potato croquettes, and the fried mushrooms with the bacon and shallots.
  • Serve with a jus or gravy on the side.

Serving suggestions

  • As a main course for the whole family served on a large platter together with the vegetables and potatoes.
  • A classic English Sunday roast when combined with roast chicken, Yorkshire puddings, and black pudding.

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