Beef With Caper Sauce Recipe

Place roast in utility dish.

Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight.

Remove roast from marinade; wipe with absorbent paper.

Place roast, fat side up, on rack in open roasting pan.

Roast in moderate oven (350 degrees F.

) 18 to 20 minutes per pound or to an internal temperature of 150 degrees F.

for medium-rare.

Chill roast and slice.

Arrange slices of cold roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center.

Sprinkle with paprika and garnish with tomato roses, green onions and parsley.

Serve with rye bread.

NOTE: To serve as appetizer, cut cooked roast beef into cubes and serve on small wooden picks inserted in cabbage head or fruit.

Dip beef cubes in Caper Sauce.