Pepper-Coated Roast Beef with Red Pepper-Basil Butter

• 4 pounds beef eye of round roast left at room temperature for 1 hour
• 13 cup dijon mustard
• 3 tablespoons black pepper coarsely ground
• 3/4 cup butter softened
• 7 ounces sweet red bell peppers, roasted rinsed, dried on paper towel, minced
• 3 tablespoons basil minced fresh
• 3 tablespoons parsley leaves minced fresh

1. Heat oven to 425F (220C).
2. Set a wire rack into a shallow roasting pan.
3. Rub roast with mustard.
4. Sprinkle pepper evenly over all sides of beef.
5. Place roast on rack in pan.
6. Roast 45 to 55 minutes or until a meat thermometer inserted in center registers 145 degrees F.
7. Remove roast to carving board, cover loosely with foil and let rest about 10 minutes.
8. (Temperature will rise about 5 degrees).
9. Meanwhile beat butter in a small bowl with an electric mixer or a wooden spoon until fluffy.
10. Stir in minced peppers, basil and parsley.
11. To serve: Thinly slice meat across grain.
12. Serve flavored butter on the side to spread over beef while hot.

beef, mustard, black pepper, butter, sweet red bell peppers, basil, parsley

Taken from recipeland.com/recipe/v/pepper-coated-roast-beef-red-pe-38189 (may not work)