In a saucepan over medium heat melt butter. Add shallots, thyme, salt and pepper. Cook for 2-3 minutes. Pour in red wine and reduce by half. Now add demi-glace and roasted garlic. Simmer for 30-45 minutes. Strain sauce thru China cap and reserve warm for service.
Whisk together the beef rub, sugar, and coffee then reserve.
Rub some olive oil on the roast. Sprinkle the coffee rub over the roast and rest for 30-45 minutes at room temperature.
Heat olive oil in a large rondeau over medium high heat then brown the roast on all sides. Place the roast on a rack in a roasting pan cover with foil.
Heat oven to 300° and cook the roast for about 1 – 1 ½ hours to an internal temperature of 135° which is medium rare.
Remove roast from oven and allow to rest for 20-30 minutes before carving. Serve with a side of garlic burgundy demi.
Ingredients
1 ea Braveheart® eye of the round 6.5 lbs
1/4 cup Roma® Oil, Olive
1/4 cup Magellan® beef rub
3 tbsp Coda® ground coffee
2 tbsp West Creek® Sugar, Granulated
1 1/2 cups wine, red zinfandel
1 1/2 tbsp Nature's Best Dairy® Butter, Unsalted
5 ea Peak Fresh Produce® Garlic, Clove(s), roasted
