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Pepper Coated Roast Beef with Red Pepper-Basil Butter

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Recipe

 

Yield

1 roast

Prep

5 min

Cook

45 min

Ready

1 hrs
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
4 pounds beef eye of round roast
left at room temp 1 hour
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cup dijon mustard
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3 tablespoons mixed peppercorns
coarsely ground
*
1 ½ sticks butter
or margarine, softened
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7 oz roasted red bell peppers
1/2 cup, rinsed, dried on paper towels, then minced
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3 tablespoons basil
fresh , or 2 teaspoons dried
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3 tablespoons parsley leaves
fresh, minced
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Ingredients

Amount Measure Ingredient Features
1.8 kg beef eye of round roast
left at room temp 1 hour
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79 ml dijon mustard
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45 ml mixed peppercorns
coarsely ground
*
169.5 g butter
or margarine, softened
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7 oz roasted red bell peppers
1/2 cup, rinsed, dried on paper towels, then minced
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45 ml basil
fresh , or 2 teaspoons dried
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45 ml parsley leaves
fresh, minced
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 31999% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 22g 109%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 481mg 20%
Total Carbohydrate 0g 0%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 29% Vitamin C 7%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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