Pepper Coated Roast Beef with Red Pepper-Basil Butter
Yield
1 roastPrep
5 minCook
45 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef eye of round roast
left at room temp 1 hour |
*
|
| ⅓ | cup |
dijon mustard
|
|
| 3 | tablespoons |
mixed peppercorns
coarsely ground |
* |
| 1 ½ | sticks |
butter
or margarine, softened |
|
| 7 | oz |
roasted red bell peppers
1/2 cup, rinsed, dried on paper towels, then minced |
*
|
| 3 | tablespoons |
basil
fresh , or 2 teaspoons dried |
|
| 3 | tablespoons |
parsley leaves
fresh, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef eye of round roast
left at room temp 1 hour |
*
|
| 79 | ml |
dijon mustard
|
|
| 45 | ml |
mixed peppercorns
coarsely ground |
* |
| 169.5 | g |
butter
or margarine, softened |
|
| 7 | oz |
roasted red bell peppers
1/2 cup, rinsed, dried on paper towels, then minced |
*
|
| 45 | ml |
basil
fresh , or 2 teaspoons dried |
|
| 45 | ml |
parsley leaves
fresh, minced |
|
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.
