Beef Eye Round Roast


1 eye round roast
1 tsp sea salt
1/2 tsp black pepper
2 tbsp olive oil
1/4 cup fresh parsley
1 small onion
1 cup mushrooms
3 garlic cloves
1/4 cup white wine
2 tbsp Dijon mustard
6 rashers bacon


Preheat oven to 230C. Let round come to room temperature.

Heat 1 tbsp of olive oil in large skillet over medium high-heat. Generously season beef with salt and pepper. Sear all sides of round and place in roasting pan.

Blend mushrooms, parsley, onions and garlic in blender. Add remaining oil to pan if needed to sauté mushroom mixture. Add wine to deglaze pan and boil off, leaving pasty mixture. Season with salt and pepper and set aside.

In a roasting pan, line 6 to 8 slices of bacon lengthwise , slightly overlapping each other. Width of bacon layer should match the length of roast. Please seared roast on one end, spread mustard over the top, then cover with mushroom mixture. Wrap bacon over roast in layers.

Cook roast for 15 minutes at 230C then reduce to 165C. Cook for approximately 35 minutes but check with a meat thermometer to reach 60C for medium rare. Let rest for 10 minutes before slicing.