*  Exported from  MasterCook  *
 
           Pepper-Coated Roast Beef with Red Pepper-Basil Butter
 
 Recipe By     : Woman’s Day 12-17-96
 Serving Size  : 12   Preparation Time :0:15
 Categories    : Not Sent
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Beef:
    1      4lb           eye of round beef roast, left at room temp --
 for 1 hour
      1/3  c             dijon mustard
    3      tbsp          coarsely ground pepper
                         Red Pepper-Basil Butter:
      3/4  c             stick butter or margarine -- softened
    1      7 oz jar      roasted red peppers, rinsed, dried on towe --
 minced
    3      tbsp          minced fresh basil or 2 tsp dried
    3      tbsp          minced fresh parsley
 
 Heat oven to 425.  Set a wire rack into a shallow roasting pan.  Rub
 roast with mustard.  Sprinkle pepper evenly over all sides of beef.
 Place roast on rack in pan.  Roast 45-55 minutes or until a meat
 thermometer inserted in center registers 145 degrees.  Remove roast to
 carving board, cover loosely with foil and let rest about 10 minutes.
 (Temperature will rise about 5 degrees).
 
 Meanwhile beat butter in a small bowl with an electric mixer or a wooden
 spoon until fluffy.  Stir in minced peppers, basil and parsley.
 
 To serve:  Thinly slice meat across grain.  Serve flavored butter on the
 side to spread over beef while hot.
 
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