Roast Beef with Dijon-Caper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Eye of round roast isnt as expensive as prime rib, but its packed with flavor. Ingredients:
1 3-pound eye of round beef roast, trimmed of excess fat and sinew |
1/2 teaspoon salt |
1 teaspoon dried thyme |
1 teaspoon dried basil |
1/2 teaspoon freshly ground pepper |
1 tablespoon butter |
1 tablespoon all purpose flour |
2 cups low-salt beef broth |
2 tablespoons dijon mustard |
2 tablespoons drained capers |
Directions:
1. For roast beef: Sprinkle beef with 1/2 teaspoon salt; let stand 1 hour.
2. Preheat oven to 350°F. Mix thyme, basil, and 1/2 teaspoon pepper in small bowl. Heat oil in large oven-proof skillet over medium-high heat. Add beef; cook until browned on all sides, turning occasionally, about 10 minutes. Sprinkle with herb mixture. Transfer skillet to oven. Roast until instant-read thermometer inserted into center of meat registers 130°F, about 40 minutes. Transfer to cutting board; let rest.
3. For sauce: Place skillet with juices over medium-high heat. Add butter; stir until melted. Add flour; whisk until smooth. Gradually whisk in broth; bring to boil. Boil until sauce is reduced to 1 1/4 cups, whisking often, about 6 minutes. Whisk in mustard and capers. Season sauce with pepper.
4. Cut beef crosswise into very thin slices. Transfer beef to platter. Serve with sauce.
5. Test-kitchen tip: Eye of round is not the most tender cut of beef. For the best flavor and texture, be sure to slice it very thinly.
6. What to drink: With the beef, pour a full-bodied Syrah blend. One to try: Château de Jau 2007 Le Jaja de Jau ($11).
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