Pepper Coated Roast Beef with Red Pepper-Basil Butter
Submitted by cookies13
Pepper-crusted roast beef rubbed with Dijon and coarsely cracked mixed peppercorns, served with a compound butter of roasted red peppers, basil, and parsley. A showstopper roast that slices beautifully.
YIELD
1 roastPREP
5 minCOOK
45 minREADY
1 hrsThis is the kind of roast that looks impressive and takes almost no active work. An eye of round gets slathered in Dijon mustard, pressed into a crust of coarsely cracked mixed peppercorns, then roasted hot until a thermometer at the centre reads 145°F (63°C).
The mustard does two jobs. It glues the pepper to the meat so the crust doesn’t fall off when you slice, and it builds a savoury, slightly tangy bark as it dries in the oven.
Eye of round is a lean, tight-grained cut. It’s forgiving in the oven if you nail the temperature but turns to leather if you push past medium-rare. The carryover cooking from a foil-tented rest adds another 5°F, so pulling at 145°F lands you right at a rosy 150°F for medium-rare.
The compound butter is the secret weapon. Smashed roasted red peppers, fresh basil, and parsley folded into soft butter, a dollop on each hot slice melts into an instant sauce.
Pro Tips
- Let the roast sit at room temperature for a full hour before roasting so it cooks evenly instead of cold in the middle and overdone at the edges.
- Use a digital probe thermometer, eye of round has a narrow window between “perfect” and “sawdust."
- Slice across the grain and keep it thin, this cut toughens fast with thick slabs.
- Make the compound butter ahead and chill into a log in plastic wrap, it slices cleanly and looks elegant on the plate.
Variations
- Swap the red pepper butter for a horseradish-chive butter if you want more bite.
- Add minced garlic and a splash of sherry vinegar to the butter for extra depth.
- Leftovers shine thinly sliced on a baguette with arugula and a smear of the compound butter.
Ingredients
Directions
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.
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