TREE ROUND CUTTING BOARD RECIPES

Steps:

• Trim the excess surface fat from 1 (2 1/2- to 3-pound) beef eye of round roast if needed. Pat dry with paper towels and season all over with 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Let sit at room temperature for 1 hour. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 425°F.
• Pat the roast dry with paper towels once more before cooking if needed. Heat a large oven-safe high-sided skillet, preferably cast iron, over medium-high heat. When hot, add 2 tablespoons olive oil and the roast. Sear until browned on all 4 long sides, 3 to 4 minutes per side. Transfer to a plate.
• Drain the excess fat from skillet. Wipe the skillet clean with paper towels and return the roast to the pan. Transfer to the oven and roast until medium-rare (120°F on an instant-read thermometer), 15 to 20 minutes total or about 7 minutes per pound.
• Transfer the roast to a clean cutting board and let rest for 15 minutes. Meanwhile, finely chop 2 garlic cloves. Pick the leaves from 1/2 small bunch fresh parsley and chop until you have 2 tablespoons. Drain 1 tablespoon capers and coarsely chop.
• Place 2 tablespoons unsalted butter in the skillet; the skillet will be very hot and the butter will melt and brown quickly. Add the garlic, whisk to combine, and return the skillet to medium heat. Cook, stirring often, until fragrant and light golden, about 1 minute. Add 2 cups beef broth, any accumulated juices from the roast, 1 tablespoon cornstarch, and 2 teaspoons Dijon mustard. Whisk until well combined.
• Increase the heat to medium-high and bring to a boil. Boil, whisking occasionally, until thickened to gravy consistency, 4 to 5 minutes. Remove the pan from the heat. Add the capers and 1 tablespoon white wine vinegar and stir to combine. Taste and season with more kosher salt and black pepper as needed. Keep warm until ready to serve.
• Just before serving, add the parsley to the gravy and stir to combine. Very thinly slice the eye of round roast across the grain and serve with the gravy spooned on top.

Steps:

• Soak the cellophane noodles in warm water for 20 minutes. Drain the noodles and cut into pieces about 3 inches long. 
• To make the filling, in a large skillet or saute pan over medium-high heat, warm the oil until shimmering. Add the garlic and cook until light brown. Add the carrots and celery and cook until the vegetables are soft, about 3 minutes. Add the shiitake and tree ear mushrooms and cabbage and cook, stirring, until the cabbage is wilted, about 5 minutes. 
• Add the salt, pepper, and sugar, and stir until combined. Add the bean sprouts and stir for about 1 to 2 minutes. Add the cellophane noodles and stir for another minute. Add the fried tofu, stirring gently to combine. Transfer the filling to a colander and set aside until the mixture is well drained. 
• Fill a large bowl with very warm water. Dip one sheet of rice paper halfway into the water and quickly rotate to moisten the entire sheet. Lay the wet rice paper on a flat work surface. Spread about 1/3 cup of the filling over the bottom third of the rice paper. Spread about 1/4 cup of the vermicelli over the filling, and top with a few mint leaves. Fold in the left and right sides of the rice paper, then fold the bottom edge up and over the filling tightly and roll toward the top end to form a tight cylinder. Repeat with the remaining rice paper and filling. 
• The rolls can be made up to 2 hours in advance. Cover the rolls with a damp towel until ready to serve. Just before serving, cut each roll crosswise into three or four pieces and serve with the peanut sauce.