Beef Eye Round Roast

Eye round Beef

 

This menu offers enough variety so your guests can chose between beef, pork and chicken.

There are a number of ways to cook this cut of beef, but only a select few will yield really great results.

Round steak is cut from the back leg of the cow, where the meat is very lean. The good news about lean meat is it makes a guilt-free main course if you’re counting calories; the thing to be cautious about with lean meats is overcooking. With so little fat, the meat can quickly dry out and become tough.

We cook the eye round with burgundy wine to help tenderizing

 

Ingredients:

Vegetable oil

Onions (sliced)

Eye of round steak (beef)

Seasoned salt

Beef consommé

Burgundy wine

Fresh parsley (chopped)

CHICKEN BREAST WITH BECHAMEL SAUCE

Flatten chicken breast evenly all around.

Sprinkle with sage and pepper with spinach on top, follow with Swiss cheese, prosciutto, grated Parmesan and mushrooms.

 

BREAST MEAT:

Chicken breast, skinned and boned

White pepper

Spinach leaves

Swiss cheese

Parmesan cheese

Mushrooms

Flour and bread crumbs

Egg, beaten

Vegetable oil

 

BECHAMEL SAUCE:

Butter

Shallot, chopped

Mushrooms, sliced thin

Flour

Hot milk

Pinch nutmeg

Salt to taste

GRILL ED PORK LEG

This slow roasted leg of pork is probably one of the best pork roasts you’ll ever eat.

The secret is in the slow roasting.

Ingredients:

Pork Legs

Orange juice

Cloves garlic, minced

Lime juice

Olive oil

Fresh cilantro, chopped

Served with:

Rice of your Choice, Mixed Salad and Bread with butter

 

 

 

Price per guest:

For 30 guest     $ 17.00

For 50 Guests $ 15.00

For 70 or more Guest $ 13.00

Price includes:

Chafing Dishes, a waiter for every 50 gests

Tax is also included

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