Pepper Coated Roast Beef With Red Pepper Basil Butter Recipe

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Pepper Coated Roast Beef with Red Pepper Basil Butter

Kitchen Crew


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4 lb
eye of round roast
1/3 c
dijon mustard
3 Tbsp
peppercorns, cracked
1.5 stick
1 jar(s)
roasted red pepper strips, the kind from a jar
3 Tbsp
fresh basil, finely chopped
3 Tbsp
fresh parsley, minced


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

About this Recipe

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy