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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 | ||
| 1/3 | c | Dijon mustard |
| 3 | tb | Coarsely 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 | ||
| 3 | tb | Minced fresh basil or 2 t |
| Dried | ||
| 3 | tb | Minced 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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