1 eye of round beef roast, trimmed and seasoned with salt and black pepper (1 1 / 2 lb.)
2 Tbsp. canola oil
FOR THE VEGETABLES, TOSS-
6 small white potatoes, halved
4 baby carrots, halved lengthwise
shallots, quartered
1 Tbsp. canola oil
Needles from 1 sprig fresh rosemary
Instructions
Preheat oven to 400°.
For the beef, sear beef in 2 Tbsp.
oil in a sauté pan over medium-
high heat until brown on all sides,
10 minutes; remove pan from heat.
For the vegetables, toss potatoes,carrots, and shallots with 1 Tbsp.oil; season with salt and pepper.Press rosemary needles into cut
side of each potato and place in
pan, cut side down. Add carrots,
shallots, and remaining rosemary
needles to pan; transfer to oven.
Roast beef and vegetables until an
instant-read thermometer inserted
into the thickest part of the meat
registers 125–130° for medium-rare,
20–25 minutes; let rest 10 minutes.
Slice remaining beef and
serve with vegetables and sauce.
Horseradish
Caper Sauce
Makes 2 servings (1/2 cup)
Total time- 10 minutes
1/4 cup sour cream
2 Tbsp. prepared horseradish
1 tsp. minced capers
1/2 tsp. minced lemon zest
1/2tsp. fresh lemon juice
1/4tsp. Dijon mustard
1 tsp. minced fresh chives
Salt and black pepper to taste
Whisk
together sour cream,horseradish, capers, zest, lemon juice, and Dijon. Stir in chives and
season with salt and pepper
Originally Submitted
1/27/2014
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