• 6servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B12, D
MineralsZinc, Copper, Natrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 3-pound eye of round beef roast, trimmed of excess fat and sinew

  2. 1/2 teaspoon salt

  3. 1 teaspoon dried thyme

  4. 1 teaspoon dried basil

  5. 1/2 teaspoon freshly ground pepper

  6. 1 tablespoon butter

  7. 1 tablespoon all purpose flour

  8. 2 cups low-salt beef broth

  9. 2 tablespoons Dijon mustard

  10. 2 tablespoons drained capers

Instructions Jump to Ingredients ↑

  1. For roast beef:

  2. Sprinkle beef with 1/2 teaspoon salt; let stand 1 hour.

  3. 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.

  4. For sauce:

  5. 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.

  6. Cut beef crosswise into very thin slices. Transfer beef to platter. Serve with sauce.

  7. Test-kitchen tip:

  8. Eye of round is not the most tender cut of beef. For the best flavor and texture, be sure to slice it very thinly.

  9. What to drink:

  10. With the beef, pour a full-bodied Syrah blend. One to try: Château de Jau 2007 "Le Jaja de Jau" ($11).


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