Roast Beef:
* 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


For beef:
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.

For sauce:
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
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. Garnish with fresh thyme & basil
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