Roast Eye of Round with Dijon-Caper Sauce
ROAST BEEF
- One 3-pound eye of round beef roast
- Salt
- 1 tablespoon vegetable oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 2 cups beef stock, preferably homemade, or use canned low-sodium broth
- 2 tablespoons Dijon mustard
- 2 tablespoons nonpareil capers, drained and rinsed
Instructions:
If there isn’t room in the budget for prime rib, don’t give up on roast beef. There are other flavorful, and less expensive, cuts of beef, too.
- To prepare the beef, trim off extraneous fat and sinew. Season all over with salt. Let stand at room temperature for 1 hour before roasting.
- Position a rack in the center of the oven and preheat to 350°F. Heat the oil in a large skillet over medium-high heat. Add the beef and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer to a carving board. Mix the thyme, basil, and pepper together in a small bowl. Sprinkle the herb mixture all over the beef. Transfer the beef to a roasting rack in a roasting pan.
- Roast until an instant-read thermometer inserted in the center of the roast reads 130°F, about 45 minutes. Transfer the beef to a carving board. Let stand about 15 minutes while making the sauce.
- To make the sauce, place the roasting pan over medium heat. Add the butter to the pan drippings in the pan and melt. Add the flour and whisk until smooth. Whisk in the stock and bring to a boil. Cook, whisking often, until reduced to 1¼ cups, about 6 minutes. Whisk in the mustard and capers. Season with salt and pepper. Transfer to a sauceboat.
- Carve the beef into thin slices and serve hot with the sauce.