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Title: Pepper Coated Roast Beef with Red Pepper-Basil Butter
Categories: Jaw Meat Sauce
Yield: 12 Servings

BEEF
1 4 lb eye of round beef roast
  Left at room temp 1 hour
1/3cDijon mustard
3tbCoarsely ground mixed
  Pepper corns
RED PEPPER-BASIL BUTTER
1 1/2 Sticks butter or margarine,
  Softened
1 Jar (7oz) roasted red
  Peppers (1/2 cup), rinsed,
  Dried on paper towels, then
  Minced
3tbMinced fresh basil or 2 t
  Dried
3tbMinced fresh parsley

Heat oven to 425 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 145 degrees. Remove roast to carving board, cover loosely with foil and let rest about 10 minutes. (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.

From: "Womens Day" Holiday issue 1996 typed by jessann :)

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