Roast Beef with Dijon-Caper Sauce

Roast Beef with Dijon-Caper Sauce
Roast Beef with Dijon-Caper Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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