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Pepper-Coated Roast Beef with Red Pepper-Basil Butter
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  • total
  • prep
316 calories/serving

Recipe Filed Under
Beef, Dairy, Vegetable, American, Dinner, Main Dish, Winter

Provided By:
Woman's Day

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    • Ingredients

    Serves:

      • BEEF
      • One 4-lb eye-round beef roast
      • 1/3 cup Dijon mustard
      • 3 Tbsp coarsely ground mixed peppercorns or black peppercorns
      • RED PEPPER BUTTER
      • 6 Tbsp butter, softened
      • 1/4 cup bottled roasted red peppers, dried on paper towels, then minced
      • 1 Tbsp minced fresh basil or 1 tsp dried
      • 1 1/2 Tbsp minced fresh parsley

    Directions

    Beef: Heat oven to 425°F. Set a wire rack into a shallow roasting pan.

    Rub roast with mustard; sprinkle with pepper. Place on rack in pan.

    Roast 45 to 55 minutes or until a meat thermometer inserted in center registers 145°F. Remove roast to carving board, cover loosely with foil and let rest about 10 minutes. (Temperature will rise about 5 degrees to 150°F for medium rare.)

    Meanwhile make Red Pepper Butter: Beat butter in a small bowl with a wooden spoon until fluffy. Stir in remaining ingredients.

    To serve: Thinly slice roast beef and arrange on a platter. Serve with the flavored butter to spread over the meat.

    Nutrition Facts

    Per Single Serving / Serves 12 Total
    Calories 316Calories from fat 180
    Total Fat 20gm31%Saturated Fat 9gm45%
    Cholesterol 95mg32%Sodium 288mg12%
    Total Carbohydrate 1gm0%Fiber 0gm0%
    Protein30gm

    Nutrition Facts provided by: Woman's Day

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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