The idiom or phrase ‘Dress for Success’ isn’t only about dressing in your Sunday best so as to achieve that new dream job you’ve been hoping for. Instead, I prefer to think of the expression more in terms of dressing up a piece of meat that some might overlook because of a few character flaws – through no fault of its own.
Having a reputation for being extremely lean, the elk eye-of-round is an exceptional cut of meat that hasn’t had its day in the limelight until now. Shaped similarly to the tenderloin, the eye-of-round is found between the top and bottom round roasts located on both hindquarters of the elk. Most common table fare is to sear or cube and chicken-fry. That’s so yesterday.
My dressed up sweet and savory Elk Eye-of-Round is filled with a blend of chopped green apples, crumbled gorgonzola, panko breadcrumbs and fresh herbs. Because elk is so lean, I add extra fat from a combination of olive oil and a few slices of bacon – keeping the eye-of-round moist and tender with every sliced bite. A successful dining experience – if I do say so.
Preheat oven to 400 degrees and set a 12” cast iron skillet in the oven to also preheat.
Place the eye-of-round lengthwise on a cutting board, holding your knife horizontal to the cutting board, make a cut along the middle side being sure not to cut all the way through. Open the meat like a book. Use the flat side of a meat mallet and flatten to ensure an overall thickness is roughly 1/2 inch thick.
In a bowl combine the chopped green apple, panko breadcrumbs, gorgonzola cheese, parsley, thyme and olive oil. Mix well.
Generously season the meat with kosher salt and freshly ground black pepper. Spread the stuffing evenly over one-half of the cut side. Take the other half of the meat and cover the stuffing – like closing a book.
Wrap the meat with the bacon slices and tie to secure closed with butcher’s twine.
Carefully remove the preheated cast iron skillet from the oven. Set the stuffed eye-of-round in the skillet and bake for 30-35 minutes or until your preferred doneness. Use a meat thermometer if needed – 130 to 135 degrees.
Remove from oven and set aside to rest for 10 minutes.
Slice and serve with your favorite side dishes.
Ingredients
- 1.5 lb elk eye-of-round
- 1 cup green apple, finely chopped
- 3/4 cup panko breadcrumbs
- 1/2 cup crumbled gorgonzola cheese
- 1/2 cup olive oil
- 1 tsp flat leaf parsley, finely chopped
- 1 tsp fresh thyme
- kosher salt
- freshly ground black pepper
- 5 thick cut bacon slices
- butcher's twine
Instructions
- Preheat oven to 400 degrees and set a 12” cast iron skillet in the oven to also preheat.
- Place the eye-of-round lengthwise on a cutting board, holding your knife horizontal to the cutting board, make a cut along the middle side being sure not to cut all the way through. Open the meat like a book. Use the flat side of a meat mallet and flatten to ensure an overall thickness is roughly 1/2 inch thick.
- In a bowl combine the chopped green apple, panko breadcrumbs, gorgonzola cheese, parsley, thyme and olive oil. Mix well. Generously season the meat with kosher salt and freshly ground black pepper. Spread the stuffing evenly over one-half of the cut side. Take the other half of the meat and cover the stuffing – like closing a book. Wrap the meat with the bacon slices and tie to secure closed with butcher’s twine.
- Carefully remove the preheated cast iron skillet from the oven. Set the stuffed eye-of-round in the skillet and bake for 30-35 minutes or until your preferred doneness. Use a meat thermometer if needed - 130 to 135 degrees. Remove from oven and set aside to rest for 10 minutes.
- Slice and serve with your favorite side dishes.