Roast Beef with Dijon-Caper Sauce
A classic roast beef dish elevated with a rich Dijon-caper sauce. The eye of round beef is seasoned with herbs and roasted to perfection, then served with a savory pan sauce made with beef broth, Dijon mustard, and briny capers.
Ingredients
- •1 piece eye of round beef roast
- •½ teaspoon salt
- •1 teaspoon dried thyme
- •1 teaspoon dried basil
- •½ teaspoon freshly ground pepper
- •1 tablespoon butter
- •1 tablespoon all purpose flour
- •2 cups low-salt beef broth
- •2 tablespoons Dijon mustard
- •2 tablespoons drained capers
Cooking Instructions
- 1.
Sprinkle beef with 1/2 teaspoon salt; let stand 1 hour.
60 min
- 2.
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.
50 min
- 3.
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.
10 min
- 4.
Cut beef crosswise into very thin slices. Transfer beef to platter. Serve with sauce.
5 min
- 5.
Eye of round is not the most tender cut of beef. For the best flavor and texture, be sure to slice it very thinly.
- 6.
With the beef, pour a full-bodied Syrah blend. One to try: Château de Jau 2007 "Le Jaja de Jau" ($11).
