Roast Beef with Dijon-Caper Sauce
Roast Beef with Dijon-Caper Sauce is a flavorful French French Receipes dish prepared with quality ingredients. Sprinkle beef with 1/2 teaspoon salt; let stand 1 hour.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSprinkle beef with 1/2 teaspoon salt; let stand 1 hour.
Preheat oven to 350°F.
Mix thyme, basil, and 1/2 teaspoon pepper in small bowl.
Heat oil in large oven-proof skillet over medium-high heat.
Add beef; cook until browned on all sides, turning occasionally, about 10 minutes.
Sprinkle with herb mixture.
Transfer skillet to oven.
Roast until instant-read thermometer inserted into center of meat registers 130°F, about 40 minutes.
Transfer to cutting board; let rest.
Place skillet with juices over medium-high heat.
Add butter; stir until melted.
Add flour; whisk until smooth.
Gradually whisk in broth; bring to boil.
Boil until sauce is reduced to 1 1/4 cups, whisking often, about 6 minutes.
Whisk in mustard and capers.
Season sauce with pepper.
Cut beef crosswise into very thin slices.
Transfer beef to platter.
Serve with sauce.
Eye of round is not the most tender cut of beef.
For the best flavor and texture, be sure to slice it very thinly.
With the beef, pour a full-bodied Syrah blend.
One to try: Château de Jau 2007 "Le Jaja de Jau" ($11).
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.