Prep 5 minutes, cook 35 minutes
1 1/2-pound beef eye of round roast
1/2 cup mix of finely chopped fresh herbs: rosemary, mint and tarragon
Trapani Sea Salt and freshly ground black Tellicherry Pepper
1/2 cup Basil Infused Olive Oil
1 tablespoon Planeta Extra-Virgin Olive Oil
Preheat the oven to 475°. Generously coat the roast with half of the chopped herb mixture and season with Trapani Sea Salt and freshly ground black Tellicherry Pepper.
In a large ovenproof skillet, heat 1 tablespoon Planeta Extra-Virgin Olive Oil over moderately high heat. Add the round roast and lightly brown it on all sides, about 3 minutes. Wipe out the skillet, return the meat to it and roast in the oven until an instant-read thermometer inserted in the center registers 110°, about 25 minutes. Transfer the roast to a cutting board and season again with salt and pepper. Cover loosely with foil and let rest for 20 minutes.
Thinly slice the roast and drizzle each portion with 1/2 tablespoon Basil Oil. Sprinkle with the remaining 1/4 cup chopped herbs and serve.
Recipe adapted from and photo courtesy of www.foodandwine.com.