Pepper Recipes (continued)
Courtesy of Woman's Day Magazine
Pepper-Coated Roast Beef with Red Pepper-Basil Butter
Active Time: 15 minutes
Total Time: 1 hour and 10 minutes
Ingredients
Beef
• One 4-lb eye-round beef roast
• ⅓ cup Dijon mustard
• 3 Tbsp coarsely ground mixed peppercorns or black peppercorns
Red Pepper Butter
• 6 Tbsp butter, softened
• ¼ cup bottled roasted red peppers, dried on paper towels, then minced
• 1½ Tbsp minced fresh basil or 1 tsp dried
• 1½ Tbsp minced fresh parsley
Directions
To make the 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.)
To make the 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.
—Courtesy of Woman's Day Magazine
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