Food52
When I hear the word "feast," I think of something luxurious. When push comes to shove, there's no better roast than Anne Seranne's Rib Roast of Beef, as put forth in Amanda's Essential New York Times Cookbook. Given the choice, that is what I would prepare for the extended family at every gathering. However, lacking the strength to continually pry the Spouse's fingers off the credit card, I usually have to settle for something a bit less extravagant. Enter the oft-maligned, oft-overcooked eye round. Skewered with sauteed arugula and bacon, studded with garlic, parsley and parmesan, cooked rare and sliced thin, it could even make you forget about a standing rib roast, especially when accompanied by several lovely bottles of cabernet. This recipe is adapted and expanded from an earlier one.
