Pepper Coated Roast Beef with Red Pepper Basil Butter

Name: Pepper Coated Roast Beef with Red Pepper Basil Butter
Ingredients: 4 lb eye of round roast; 1/3 c dijon mustard; 3 Tbsp peppercorns, cracked; 1.5 stick butter; 1 jar(s) roasted red pepper strips, the kind from a jar; 3 Tbsp fresh basil, finely chopped; 3 Tbsp fresh parsley, minced

Pepper Coated Roast Beef With Red Pepper Basil Butter Recipe

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By Just A Pinch KitchenCrew

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Ingredients

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4 lb

eye of round roast
1/3 c

dijon mustard
3 Tbsp

peppercorns, cracked
1.5 stick

butter
1 jar(s)

roasted red pepper strips, the kind from a jar
3 Tbsp

fresh basil, finely chopped
3 Tbsp

fresh parsley, minced

How to Make Pepper Coated Roast Beef with Red Pepper Basil Butter

Step-by-Step

Let roast sit at room temperature for 1 hour.
Heat oven to 425 degrees.
Set a wire rack into 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 (temperature will rise about to 150 for medium rare.)
Meanwhile rinse peppers and dry them on paper towels then mince them.
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.