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Name: Roast Beef with Dijon-Caper Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: French
Ingredients: 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 Vegetable oil; 1 tablespoon Butter; 1 tablespoon All-Purpose Flour; 2 cups Beef broth low-salt; 2 tablespoons Dijon mustard; 2 tablespoons Capers drained

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INGREDIENTS

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 Vegetable oil
1 tablespoon Butter
1 tablespoon All-Purpose Flour
2 cups Beef broth ; low-salt
2 tablespoons Dijon mustard
2 tablespoons Capers ; drained

INSTRUCTIONS

RECIPE PREPARATION

ROAST BEEF

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

• Preheat oven to 350°F. Mix thyme, basil, and 1/2 teaspoon pepper in small bowl. Heat oil in large ovenproof 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.

SAUCE

• 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.

SERVING

• 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.

NOTES

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Roast Beef with Dijon-Caper Sauce

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 Vegetable oil
1 tablespoon Butter
1 tablespoon All-Purpose Flour
2 cups Beef broth low-salt
2 tablespoons Dijon mustard
2 tablespoons Capers drained

RECIPE PREPARATION

ROAST BEEF
•	Sprinkle beef with 1/2 teaspoon salt; let stand 1 hour.
•	Preheat oven to 350°F. Mix thyme, basil, and 1/2 teaspoon pepper in small bowl. Heat oil in large ovenproof 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.

SAUCE
•	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.

SERVING
•	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.

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Nutrition

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Serving Size: 1 Serving (1682g)
Recipe Makes: 1 Servings

Calories: 2525
Calories from Fat: 1223 (48%)

Amt Per Serving		% DV

	Total Fat 135.9g	181 %
	Saturated Fat 52.6g	263 %
	Monounsaturated Fat 58.9g
	Polyunsanturated Fat 8g
Cholesterol 588.4mg		181 %
Sodium 2603.7mg		90 %
Potassium 4857.3mg		128 %
Total Carbohydrate 9.6g		3 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 7.2g
Protein 298g		426 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 2525

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