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Roast Beef with Dijon-Caper Sauce


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  • Roast Beef:
  • 1 * 1 3-pound eye of round beef roast, trimmed of excess fat and sinew
  • 1/2 * 1/2 teaspoon salt
  • 1 * 1 teaspoon dried thyme
  • 1 * 1 teaspoon dried basil
  • 1/2 * 1/2 teaspoon freshly ground pepper
  • Sauce:
  • 1 * 1 tablespoon butter
  • 1 * 1 tablespoon all purpose flour
  • 2 * 2 cups low-salt beef broth
  • 2 * 2 tablespoons Dijon mustard
  • 2 * 2 tablespoons drained capers



Step 1

For 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 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 130°F, about 40 minutes. Transfer to cutting board; let rest.

For 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.

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.

What to drink:
With the beef, pour a full-bodied Syrah blend. One to try: Château de Jau 2007 "Le Jaja de Jau" ($11).

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