| 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 |
tb |
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 |
tb |
Minced fresh basil or 2 t |
|
|
Dried |
| 3 |
tb |
Minced fresh parsley |
INSTRUCTIONS
BEEF
RED PEPPER-BASIL BUTTER
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:
“Jesus: beaten so that you could be unbeatable”