I am no expert. I will never be Julia Child. However, I have learned about rare and the roast beef.
First: 325 is way too warm to reheat eye of round roast. It “finished it.” Boo. I tell you, I am so happy I got a nibble of the rare first (picture in case you missed it):
Please see my former posts for the recipe. This is truly a deliciously perfect recipe. But don’t reheat it, eat immediately. It’s perfect.
I did (obviously and to my disappointment) reheat and blew it. Fortunately it’s all gone, everyone ate it and enjoyed it (even though we all admitted it would have been better if served as sliced. I will remake this recipe. I will succeed.
If you make it, come back and comment. I’d love to hear from you!