Pepper Coated Roast Beef with Red Pepper-Basil Butter

1 hours Prep: 5 minutes Cook: 45 minutes

319 calories per serving view nutrition facts

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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.

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Serving Size 69g

Amount per Serving

Calories 319 99% of calories from fat