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CATEGORY CUISINE TAG YIELD
Meats Jaw, Meats, Sauces 12 Servings

INGREDIENTS

1 4 lb eye of round beef roast
Left at room temp 1 hour
1/3 c Dijon mustard
3 T Coarsely ground mixed
Pepper corns
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 T Minced fresh basil or 2 t
Dried
3 T Minced fresh parsley

INSTRUCTIONS

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 :) Posted to  MM-Recipes Digest V3 #313
Date: Thu, 14 Nov 1996 21:01:35 -0600  From: jessann doe
<jessann@texas.net>

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 43
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: <1mg
Sodium: 114.3mg
Potassium: 57.4mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: <1g


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