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Pepper Coated Roast Beef with Red Pepper-Basil Butter

Yields:1 roast
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Recipe Cooking TimePreparation5 minutes
Cooking45 minutes
Ready In1 hours
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Ingredients

4 pounds beef eye of round roast left at room temp 1 hour
1/3 cup dijon mustard
3 tablespoons mixed peppercorns coarsely ground
1 1/2 sticks butter or margarine, softened
7 oz sweet red bell peppers, roasted 1/2 cup, rinsed, dried on paper towels, then minced
3 tablespoons basil fresh , or 2 teaspoons dried
3 tablespoons parsley leaves fresh, minced

Directions

Heat oven to 425F 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 145F degrees.

Remove roast to carving board, cover loosely with foil and let rest about 10 minutes.

Note: 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.

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Salmon Cakes

I enjoyed the recipe but I used fresh samon insted It did not seem that the samon cake held together like I had hoped
 
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