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1 roast
suggest servings
| 4 | pounds | beef eye of round roast | left at room temp 1 hour |
| 1/3 | cup | dijon mustard | |
| 3 | tablespoons | mixed peppercorns | coarsely ground |
| 1 1/2 | sticks | butter | or margarine, softened |
| 7 | oz | sweet red bell peppers, roasted | 1/2 cup, rinsed, dried on paper towels, then minced |
| 3 | tablespoons | basil | fresh , or 2 teaspoons dried |
| 3 | tablespoons | parsley leaves | fresh, minced |
Heat oven to 425F degrees.
Set a wire rack uinto a shallow roasting pan.
Rub roast with mustard.
Sprinkle pepper evenly over all sides of beef.
Place roast on rack in pan.
Roast 45 to 55 minutes or until a meat thermometer inserted in center of meat registers 145F degrees.
Remove roast to carving board, cover loosely with foil and let rest about 10 minutes.
Note: temprature will rise about to 150 for medium rare.
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 the grain.
Serve flavored butter on the side to spread over beef while hot.
| % Daily Value* | |
| Total Fat 35.0g | 54% |
| Saturated Fat 22.0g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 481mg | 20% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 1.0g | 4% |
| Sugars 0.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 29% | Vitamin C | 7% | |
| Calcium | 3% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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