Pepper Coated Roast Beef with Red Pepper-Basil Butter
| Yield: | 12 Servings |
| Categories: | Meats, Sauces |
| BEEF | ||
| 1 | 4 lb eye of round beef roast | |
| Left at room temp 1 hour | ||
| 1/3 | c | Dijon mustard |
| 3 | tb | Coarsely ground mixed |
| Pepper corns | ||
| RED PEPPER-BASIL BUTTER | ||
| 1 1/2 | Sticks butter or margarine, | |
| Softened | ||
| 1 | Jar (7oz) roasted red | |
| Peppers (1/2 cup), rinsed, | ||
| Dried on paper towels, then | ||
| Minced | ||
| 3 | tb | Minced fresh basil or 2 t |
| Dried | ||
| 3 | tb | Minced fresh parsley |
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