Recipe - Pepper Chicken Fettucini Toss

BEEF
1 4 pound eye of round beef roast
Left at room temp 1 hour
1/3 cup Dijon mustard
3 tablespoon Coarsely ground mixed
Pepper corns

RED PEPPERBASIL BUTTER
1 One half Sticks butter or margarine,
Softened
1 Jar (7oz) roasted red
Peppers (One half cup), rinsed,
Dried on paper towels, then
Minced
3 tablespoon Minced fresh basil or 2 t
Dried
3 tablespoon Minced fresh parsley

Heat oven to 425 degrees. Set a wire rack uinto a shallow roasting pan. Rub
roast with mustard. Sprinkle pepper evenly over all sides of beef. Place
roast on rack in pan. Roast 45 to 55 minutes or until a meat thermometer
inserted in center of meat registers 145 degrees. Remove roast to carving
board, cover loosely with foil and let rest about 10 minutes. (Temprature
will rise about to 150 for medium rare.) 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 the grain. Serve flavored butter on the
side to spread over beef while hot.

From: "Womens Day" Holiday issue 1996 typed by jessann :)
Posted to MMRecipes Digest V3 #313

Date: Thu, 14 Nov 1996 21:01:35 0600

From: jessann doe jessann@texas.net