Pepper Coated Roast Beef With Red Pepper Basil Butter Recipe
Servings: 12
Ingredients
- 1 x 4 lb eye of round beef roast
- Â Â Left at room temp 1 hour
- 1/3 c. Dijon mustard
- 3 Tbsp. Coarsely grnd mixed
- Â Â Pepper corns
- 1Â 1/2 stk butter or possibly margarine,
- Â Â Softened
- 1 jar (7oz) roasted red
- Â Â Peppers (1/2 c.), rinsed,
- Â Â Dry on paper towels, then
- Â Â Chopped
- 3 Tbsp. Chopped fresh basil or possibly 2 t
- Â Â Dry
- 3 Tbsp. Chopped fresh parsley
Directions
- Heat oven to 425 degrees. Set a wire rack uinto a shallow roasting pan. Rub roast with mustard. Sprinkle pepper proportionately over all sides of beef. Place roast on rack in pan. Roast 45 to 55 min or possibly till 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 min. (Temprature will rise about to 150 for medium rare.) Meanwhile beat butter in a small bowl with an electric mixer or possibly a wooden spoon till fluffy. Stir in chopped peppers, basil and parsley.
- To serve: Thinly slice meat across the grain. Serve flavored butter on the side to spread over beef while warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 12 servings | |
| Calories 106 | |
| Calories from Fat 103 | 97% |
| Total Fat 11.74g | 15% |
| Saturated Fat 7.28g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 160mg | 7% |
| Potassium 19mg | 1% |
| Total Carbs 0.45g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.08g | 0% |
| Protein 0.46g | 1% |
