New Year’s Eve is an anniversary for John and me ~ our first date 10 years ago, and our engagement 5 years ago! We always spend it alone. After all the running around and celebrating with family and friends, we like to unwind by cooking a fabulous feast.
Roasted Eye of Round Roast au Jus
We started with a 3-pound grass-fed roast from Novy Ranches that I purchased from Mike at the Channel Islands Farmers’ Market.
With a mortar and pestle, grind:1 1/2 teaspoons coarse salt
1/2 teaspoon Black Pepper Corns
1/2 teaspoon dried Thyme
Rub ground spices into roast and allow to sit for 1/2 hour.
Pre-heat oven to 450 degrees.
Add 2 Tablespoons Olive Oil to a large oven-proof skillet over medium-high heat.
Turn roast to brown on each side – about 10 minutes total.
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| Served with Kir Royale! |
Add:
1 pound Carrots, julienned
3 Leeks, julienned
2 cloves Garlic, minced
Place roast in oven for 25 minutes.
Remove from oven and reduce temperature to 325 degrees.
Pour in:
1 1/2 cups Red Wine
1/2 cup Water
1 Bay Leaf
Roast for 45 minutes for medium-well, or adjust to your preference.
Remove roast to carving platter and allow to rest for 10 minutes.
In the meantime, strain vegetables from au jus and pour into a gravy boat.
Cut roast into thin slices and serve with au jus on the side.
Potatoes Romanoff (aka Potato Nirvana!)
These are among the best potatoes I have ever had. They are amazing and would go well with so many main dishes. They’re so creamy and flavorful. This recipe comes from the December/January 2013 Cook’s Country.
Sauteed Brussels Sprouts
In a medium saucepan, saute:
3 Tablespoons Olive Oil
1 Shallot, minced
1/2 Teaspoon Garlic, Minced
Stir over medium heat until Shallot starts to brown, then add:
2 pints Brussels Sprouts, shaved, cores discarded
Salt and Pepper, to taste
Continue stirring until Brussels Sprouts are softened and turn bright green.
Sprinkle with Hormel Bacon Crumbles
Just before serving, sprinkle with Sherry Vinegar.
Happy New Year!
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| And to all a goodnight! Miss Grace in her bed. |
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
Oh Happy wonderful Anniversary and a happy new year, xoxoxo Flavia
Happy New Year and Happy Anniversary! Your dinner looks wonderful. And I think that is a perfect way to ring in the New Year and reconnect after a busy holiday season.
Looks like so much fun!
A perfect meal to celebrate such wonderful occasions! Happy Anniversaries 🙂
Happy Anniversary! I think it is awesome that you take this time at the beginning of the year to celebrate your time together.
Your meal rocks. Beautiful.
Happy New Year.
Velva
What a perfect dinner for an anniversary! Your cat is too cute!
Happy Anniversary. Your very special meal, as usual, looks heavenly. (As you know, I had pizza!!!) Brussel Sprouts are near the very top of my List for favorite vegetables. I have cut way back on my magazine subscriptions. Who has the time? But, you are always writing thar you made this recipe or that recipe from Cook Country and the results are always fabulous. So, I just subscribed. What a lovely Post, Susan. And, congratulations.