Looks to me like eye of round (redondo). When done right, like this, its flavor and consistency are excellent. Once you get the formula down don’t f with it.
I use high heat for x minutes per kg, then drop it down to very low heat for 10 minutes, pull, cover with foil & towel & rest until ready.
Eye of round has little fat cap & hardly any marbling, so over cooking will dry it out, undercooking will make it tough & chewey.
What was the cut of beef?
Maybe this bigger picture helps to identify:
Looks like it might be a top round. Excellent cut for a nice slow roast and you got a great cook on it.
Yeah some kind of topside roast I reckon. Cuts are different in the USA so probably not what we have in my country.
It wasn’t fillet. Unfortunately I can’t remember what cut it was. Wife got the meat and I literally had to google how to cook it, lol.
Looks to me like eye of round (redondo). When done right, like this, its flavor and consistency are excellent. Once you get the formula down don’t f with it. I use high heat for x minutes per kg, then drop it down to very low heat for 10 minutes, pull, cover with foil & towel & rest until ready.
Eye of round has little fat cap & hardly any marbling, so over cooking will dry it out, undercooking will make it tough & chewey.
🌠 the more you know
You’re not a chef by trade?
Unfortunately i’m not even close. I’m an electrician.