could it be eye of the round? Very very lean...can be tough...
I know some who oven roast it rare and slice very thin....but I think it's best potroasted....just don't over cook it or it will get very dry and stringy like over cooked chicken breast.
Linda C

This is the recipe I was given by a caterer friend. Every time I make this recipe it turns out great (the addition of the beef broth is mine...I wanted more "juice").

Beef Tenderloin or Eye of Round

Marinade:

2 Tbsps low sodium soy sauce
6 Tbsps extra virgin olive oil
Light sprinkle of Montreal Steak seasoning

Beef Broth (make 1 cup using Beef Better than Bouillon)

4-5 lbs eye of round

Marinate meat overnight. Take out 1 hour before roasting.
Broil beef for 15 minutes per side. Then add some broth to the roasting pan and place beef on a rack. Roast at 350 degrees for an additional 15 minutes. Meat will be medium rare (internal temperature 130 degrees). Let sit for 7-10 minutes covered with foil. Serve.

Eye of the round is NOT beef tenderloin....what you posted would be fabulous for beef tenderloin....but I wouldn't like i for an eye of the round....but then my tolerance for tough is small! LOL!

I've used this recipe with eye of round about 4 times and the meat was not tough. And the leftovers made great sandwiches.

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