Pepper Coated Roast Beef with Red Pepper-Basil Butter

• 4 pounds beef eye of round roast left at room temp 1 hour
• 13 cup dijon mustard
• 3 tablespoons mixed peppercorns coarsely ground
• 1 1/2 sticks butter or margarine, softened
• 7 oz sweet red bell peppers, roasted 1/2 cup, rinsed, dried on paper towels, then minced
• 3 tablespoons basil fresh , or 2 teaspoons dried
• 3 tablespoons parsley leaves fresh, minced

1. Heat oven to 425F degrees.
2. Set a wire rack uinto 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 of meat registers 145F degrees.
7. Remove roast to carving board, cover loosely with foil and let rest about 10 minutes.
8. Note: temprature will rise about to 150 for medium rare.
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 the grain.
12. Serve flavored butter on the side to spread over beef while hot.

beef, mustard, ground, butter, sweet red bell peppers, basil, parsley

Taken from recipeland.com/recipe/v/pepper-coated-roast-beef-red-pe-39693 (may not work)