Pepper-Coated Roast Beef with Red Pepper-Basil Butter

* Exported from MasterCook *

Pepper-Coated Roast Beef with Red Pepper-Basil Butter

Recipe By : Woman's Day 12-17-96
Serving Size : 12 Preparation Time :0:15
Categories : Not Sent

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Beef:
1 4lb eye of round beef roast, left at room temp --
for 1 hour
1/3 c dijon mustard
3 tbsp coarsely ground pepper
Red Pepper-Basil Butter:
3/4 c stick butter or margarine -- softened
1 7 oz jar roasted red peppers, rinsed, dried on towe --
minced
3 tbsp minced fresh basil or 2 tsp dried
3 tbsp minced fresh parsley

Heat oven to 425. 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 45-55 minutes or until a meat
thermometer inserted in center registers 145 degrees. 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.

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