Roast Beef with Dijon-Caper Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons dijon mustard
- 1 tablespoon all purpose flour
- 2 tablespoons drained capers
- 1 3-pound eye of round beef roast, trimmed of excess fat and sinew
- 2 cups low-salt beef broth
- Carbohydrate 3 g(1%)
- Cholesterol 162 mg(54%)
- Fat 22 g(34%)
- Fiber 0 g(2%)
- Protein 51 g(101%)
- Saturated Fat 9 g(46%)
- Sodium 599 mg(25%)
- Calories 426
PreparationFor roast beef: Sprinkle beef with 1/2 teaspoon salt; let stand 1 hour. 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. 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. Cut beef crosswise into very thin slices. Transfer beef to platter. Serve with sauce. 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. What to drink: With the beef, pour a full-bodied Syrah blend. One to try: Château de Jau 2007 "Le Jaja de Jau" ($11).
