ALL SEASONS EYE OF ROUND W/ DIJON-CAPER SAUCE
* 1 3-pound eye of round beef roast, trimmed of excess fat and sinew
* 1/2 teaspoon salt
* 1 teaspoon dried thyme
* 1 teaspoon dried basil
* 1/2 teaspoon freshly ground pepper
* 1 tablespoon butter
* 1 tablespoon all purpose flour
* 2 cups low-salt beef broth
* 2 tablespoons Dijon mustard
* 2 tablespoons drained capers
Mix thyme, basil, and 1/2 teaspoon pepper in small bowl. Sprinkle beef with
1/2 teaspoon of basil-thyme mix and let stand 1 hour. John Henry’s Tammy’s
Herbal is a wonderful substitute.
Preheat grill or smoker to 350°F. Grill beef until browned on all sides,
turning occasionally, for a total of about 8 minutes. Sprinkle halfway thru
grill with remainder of herb mixture. Transfer to cutting board; let rest.
Place skillet over medium-high heat. Add butter; stir until melted. Add
flour; whisk until smooth. Stir in broth and boil until sauce is reduced to
1 1/4 cups, whisking often, about 6 minutes. Whisk in mustard and capers.
Season sauce with salt and pepper.
Cut beef crosswise into very thin slices. Transfer beef to platter. Serve
Eye of round is not the most tender cut of beef. For the best flavor and
texture, be sure to slice it very thinly. Garnish with fresh thyme & basil