pepper coated roast beef with red pepper basil butter
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Ingredients For pepper coated roast beef with red pepper basil butter
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4 lbeye of round roast
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1/3 cdijon mustard
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3 Tbsppeppercorns, cracked
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1.5 stickbutter
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1 jarroasted red pepper strips, the kind from a jar
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3 Tbspfresh basil, finely chopped
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3 Tbspfresh parsley, minced
How To Make pepper coated roast beef with red pepper basil butter
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1Let roast sit at room temperature for 1 hour.
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2Heat oven to 425 degrees.
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3Set a wire rack into a shallow roasting pan.
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4Rub roast with mustard.
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5Sprinkle pepper evenly over all sides of beef.
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6Place roast on rack in pan.
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7Roast 45 to 55 minutes or until a meat thermometer inserted in center of meat registers 145 degrees.
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8Remove roast to carving board, cover loosely with foil and let rest about 10 minutes (temperature will rise about to 150 for medium rare.)
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9Meanwhile rinse peppers and dry them on paper towels then mince them.
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10Beat butter in a small bowl with an electric mixer or a wooden spoon until fluffy.
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11Stir in minced peppers, basil and parsley.
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12To serve: Thinly slice meat across the grain.
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13Serve flavored butter on the side to spread over beef while hot.
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