Pepper Coated Roast Beef with Red Pepper-Basil Butter

MMMMM----- Recipe via Meal-Master (tm) v8.03

Title: Pepper Coated Roast Beef with Red Pepper-Basil Butter
Categories: Jaw, Meats, Sauces
Yield: 12 Servings

MMMMM----------------------------BEEF---------------------------------
1 4 lb eye of round beef roast
Left at room temp 1 hour
1/3 c Dijon mustard
3 T Coarsely ground mixed
Pepper corns

MMMMM------------------RED PEPPER-BASIL BUTTER-----------------------
1 1/2 Sticks butter or margarine,
Softened
1 Jar (7oz) roasted red
Peppers (1/2 cup), rinsed,
Dried on paper towels, then
Minced
3 T Minced fresh basil or 2 t
Dried
3 T Minced fresh parsley

Heat oven to 425 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 145 degrees.
Remove roast to carving board, cover loosely with foil and let rest
about 10 minutes. (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.

From: "Womens Day" Holiday issue 1996 typed by jessann :)

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