HOME > Chowhound > Home Cooking >

Discussion

Bought the wrong cut of beef, how can I make it yummy?

So the idea was to do a peppercorn steak with a side of garlic mashed with chives. I bought what I thought was three small filets, but turned out to be three small EYE ROUND steaks. Clearly, I wasn't paying even the slightest attention ... except that I thought it was a great price for a filet!

Anyway, from what I've found everything seems to say this piece of meat is super tough and not good to serve as just a steak. So .... what can I do to salvage my meal plan? Any suggestions? I'm thinking perhaps to marinade it for awhile then slice it thinly and kind of saute it in a pepper sauce. Does that sound plausible?

Just curious if anyone has any suggestions. Please tell me I'm not the only person to get distracted at the meat counter and grab the wrong thing! :-)

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Before I knew my braises from my roasts I cooked protiens the wrong way a LOT. Even recently I saw a pork recipe which looked lovely and it called for pan braising pork chops-bone in (think fatty). I couldn't get them so instead used center cut pork chops which are way too lean to braise. I wound up with tough dry chops! It happens.
    Your sense is right in how to cook th eye round. It does not braise and is very lean. Cook it medium rare and slice across the grain to get a more tender cut. I think your meal will pull together justs fine.
    Good luck!

    www.houndstoothgourmet.com

    1. I would take a schnitzel approach: pound them flat between two sheets of wax paper, season w/salt & pepper, dip in a bit of flour, and quick sear on both sides.

      Or to go a bit more elaborate in that direction, there's this recipe from the current issue of Saveur: http://www.saveur.com/food/classic-re...

      1. What about pounding the rounds thin, and stuffing with herbs and mashed potatoes or rice, then tie up, and make your sauce with cognac, cream and peppercorns/ The meat will be more tender.
        Let them braise a bit in some wine and broth covered.
        I've done this too, I get hung up on the great price... not too long ago Ibought a different cut of lamb that was shoe leather tough!

        1 Reply
        1. re: chef chicklet

          Oooo, I like the idea of stuff them with herbs and potatoes.

          Does the braising eliminate the need for marinating?

        2. I'd marinate the heck out of them. Sear on both sides, blast in the oven till med rare and then slice them thinly against the grain. Serve with a sauce of some type.

          1. Thanks for all the suggestions. Any thoughts about throwing them in the slow cooker with some onions, mushrooms and peppercorns for about 6 hours? (I'm new with the slow cooker thing, so this might not be the best idea.)

            3 Replies
            1. re: KrazyB

              Ohhhh.....I'd advise against this. I think it would dry the heck out of it. Without fat and a lot of connective tissue to break down=dry meat. For a brisket yes, a lean eye round no.
              Stick to searing. Cut into individual servings.Sear, make your sauce as planned while the meat rests, pour sauce over steaks. Enjoy.

              1. re: KrazyB

                I wouldn't. It doesn't have enough fat/tendons/etc. and will get tough.

                1. re: chowser

                  Thanks for the heads up. This is my first slow cooker so I really haven't figured out what works and what doesn't. Thanks!