Roast Beef with Dijon-Caper Sauce
You can never have too many main course recipes, so give Roast Beef with Dijon-Caper Sauce a try. One portion of this dish contains around 64g of protein, 19g of fat, and a total of 451 calories. This recipe serves 6. Head to the store and pick up all purpose flour, capers, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Sprinkle beef with 1/2teaspoon salt; let stand 1 hour.
Mix thyme,basil, and 1/2 teaspoon pepper in small bowl.
Heat oil in large oven-proof skillet overmedium-high heat.
Add beef; cook untilbrowned on all sides, turning occasionally,about 10 minutes.
Sprinkle with herbmixture.
Transfer skillet to oven. Roast untilinstant-read thermometer inserted intocenter of meat registers 130°F, about 40minutes.
Transfer to cutting board; let rest.
Place skillet with juices overmedium-high heat.
Add butter; stir untilmelted.
Add flour; whisk until smooth.Gradually whisk in broth; bring to boil. Boiluntil sauce is reduced to 1 1/4 cups, whiskingoften, about 6 minutes.
Whisk in mustardand capers. Season sauce with pepper.
Cut beef crosswise into very thin slices.
Transfer beef to platter.
Eye of round is not themost tender cut of beef. For the best flavorand texture, be sure to slice it very thinly.
With the beef, pour afull-bodied Syrah blend. One to try: Châteaude Jau 2007 "Le Jaja de Jau" ($11).