Pepper-Coated Roast Beef with Red Pepper-Basil Butter
Yield
6 servingsPrep
70 minCook
55 minReady
140 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef eye of round roast
left at room temperature for 1 hour |
*
|
| ⅓ | cup |
dijon mustard
|
|
| 3 | tablespoons |
black pepper
coarsely ground |
|
| Red pepperbasil butter | |||
| ¾ | cup |
butter
softened |
|
| 7 | ounces |
roasted red bell peppers
rinsed, dried on paper towel, minced |
|
| 3 | tablespoons |
basil
minced fresh |
|
| 3 | tablespoons |
parsley leaves
minced fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef eye of round roast
left at room temperature for 1 hour |
*
|
| 79 | ml |
dijon mustard
|
|
| 45 | ml |
black pepper
coarsely ground |
|
| Red pepperbasil butter | |||
| 177 | ml |
butter
softened |
|
| 202.3 | ml/g |
roasted red bell peppers
rinsed, dried on paper towel, minced |
|
| 45 | ml |
basil
minced fresh |
|
| 45 | ml |
parsley leaves
minced fresh |
|
Directions
Heat oven to 425℉ (220℃).
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 to 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.
