Search
by Ingredient

Pepper-Coated Roast Beef with Red Pepper-Basil Butter

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by jillipilli

Pepper-crusted roast beef eye of round coated in Dijon mustard and cracked black pepper, served with a roasted red pepper and fresh basil compound butter. An elegant, simple roast.

YIELD

6 servings

PREP

70 min

COOK

55 min

READY

140 min

A thick crust of cracked black pepper over Dijon mustard gives this beef eye of round roast a bold, peppery bark that rivals any steakhouse. The mustard acts as both flavor layer and glue, holding the coarsely ground pepper in place while the roast cooks at high heat until medium-rare.

Eye of round is a lean cut that benefits from this treatment. The mustard-pepper crust seals in moisture while the high oven temperature creates a gorgeous, dark exterior. Letting the roast sit at room temperature for an hour before roasting ensures even cooking from edge to center.

The compound butter is where this goes from good to memorable. Softened butter whipped with minced roasted red peppers, fresh basil, and parsley melts over each slice of hot beef, creating a rich, herb-flecked sauce right on the plate. Make it while the roast rests and serve it on the side so everyone can add as much as they want.

Chef Tips

  • Bring the roast to room temperature for a full hour before cooking. Cold beef straight from the fridge roasts unevenly
  • Use coarsely cracked pepper, not fine ground. The larger pieces create a crunchy, textured crust
  • Pull the roast at 145°F (63°C) and rest it 10 minutes. Carryover cooking will bring it up another 5 degrees
  • Slice thin, against the grain. Eye of round can be chewy if cut thick or with the grain

Variations

  • Use a horseradish butter instead: mix softened butter with prepared horseradish and chives
  • Add crushed coriander seeds to the pepper coating for a more complex, citrusy crust
  • Serve cold the next day, sliced paper-thin for roast beef sandwiches

Ingredients

4 1.8
POUNDS KG BEEF EYE OF ROUND ROAST
left at room temperature for 1 hour *
79
CUP ML DIJON MUSTARD
3 45
TABLESPOONS ML BLACK PEPPER
coarsely ground
Red pepperbasil butter
¾ 177
CUP ML BUTTER
softened
7 202.3
OUNCES ML/G ROASTED RED BELL PEPPER
rinsed, dried on paper towel, minced
3 45
TABLESPOONS ML BASIL
minced fresh
3 45
TABLESPOONS ML PARSLEY LEAVES
minced fresh

Directions

Heat oven to 425℉ (220℃).

Set a wire rack into 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 registers 145 degrees F.

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

(Temperature will rise about 5 degrees).

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 grain.

Serve flavored butter on the side to spread over beef while hot.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 336 95% from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 22g 110%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 485mg 20%
Total Carbohydrate 2g 2%
Dietary Fiber 3g 10%
Sugars g
Protein 4g
Vitamin A 42% Vitamin C 49%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Carb
 

Email this recipe