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ALL SEASONS EYE OF ROUND W/ DIJON-CAPER SAUCE
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Ingredients:
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 Sauce: * 1 tablespoon butter * 1 tablespoon all purpose flour * 2 cups low-salt beef broth * 2 tablespoons Dijon mustard * 2 tablespoons drained capers |
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Directions:
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 leaves. |
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