For roast beef:
Sprinkle beef with salt; let stand 1 hour.
Preheat oven to 350F. Mix thyme, basil, and 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 145F, about 40 minutes.
Transfer to cutting board; let rest.
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.
Cut beef crosswise into very thin slices. Transfer beef to platter. Serve with sauce.
Eye of round is not the most tender cut of beef. For the best flavor and texture, be sure to slice it very thinly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (319g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 190 (46%)|
|Amt Per Serving||% DV|
|Total Fat 21.1g||28 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 98.1mg||30 %|
|Sodium 538.2mg||19 %|
|Potassium 805.6mg||21 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 1.9g|
|Protein 49.7g||71 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 411
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