Roast Top Round
The top round is a cut of bison or beef that comes off the round, or hind end of the animal. The whole round is oft served as "roast beef".
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Cooking tools:
- Carving knife
- Kitchen scale
- Cooling rack
- Baking sheet
- Aluminum foil
- Oven
- Refrigerator
- Kitchen timer
Ingredients
- One 1.5 to 2 kg (three to four pound) round steak
- Dijon mustard
- Kosher salt
- Fresh ground black pepper
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