Pepper-Coated Roast Beef with Red Pepper-Basil Butter

140 minutes Prep: 70 minutes Cook: 55 minutes

336 calories per serving view nutrition facts

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4	pounds	beef eye of round roast	left at room temperature for 1 hour
1/3	cup	dijon mustard
3	tablespoons	black pepper	coarsely ground

Red pepperbasil butter
3/4	cup	butter	softened
7	ounces	sweet red bell peppers, roasted	rinsed, dried on paper towel, minced
3	tablespoons	basil	minced fresh
3	tablespoons	parsley leaves	minced fresh

Heat oven to 425 degrees.

Set a wire rack into a shallow roasting pan.

Rub roast with mustard.

Sprinkle pepper evenly over all sides of beef.

Place roast on rack in pan.

Roast 45-55 minutes or until a meat thermometer inserted in center registers 145 degrees F.

Remove roast to carving board, cover loosely with foil and let rest about 10 minutes.

(Temperature will rise about 5 degrees).

Meanwhile beat butter in a small bowl with an electric mixer or a wooden spoon until fluffy.

Stir in minced peppers, basil and parsley.

To serve: Thinly slice meat across grain.

Serve flavored butter on the side to spread over beef while hot.

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Serving Size 93g

Amount per Serving

Calories 336 95% of calories from fat