Herb-Crusted Beef with Dijon Cream Sauce

Name: Herb-Crusted Beef with Dijon Cream Sauce
Prep time: 25 min
Total time: 3 h 20 min
Yield: 10
Ingredients: 1 eye of round beef or rib roast (about 4 lbs.); 3 med. shallots, finely chopped; 1 tsp. finely chopped fresh rosemary; 2 tsp. plus 1 tbsp. vegetable oil; 1 tbsp. Champagne or white wine vinegar; 2 tbsp. Dijon mustard; 1 c. sour cream; 1 c. packed fresh basil leaves, finely chopped; 1/4 c. packed fresh parsley, finely chopped

By The Good Housekeeping Test KitchenPublished: Dec 2, 2016

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Herb-Crusted Beef with Dijon Cream Sauce

Mike Garten

Yields:

Active Time:

25 mins

Total Time:

3 hrs 20 mins

Deck your holiday table with this centerpiece-worthy roast.

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Ingredients

1 eye of round beef or rib roast (about 4 lbs.)
3 med. shallots, finely chopped
1 tsp. finely chopped fresh rosemary
2 tsp. plus 1 tbsp. vegetable oil
1 Tbsp. Champagne or white wine vinegar
2 Tbsp. Dijon mustard
1 cup sour cream
1 cup packed fresh basil leaves, finely chopped
1/4 cup packed fresh parsley, finely chopped

Directions

1. Step 1Place beef on large sheet plastic wrap; sprinkle all over with 1 teaspoon kosher salt, patting to adhere. Wrap tightly; refrigerate overnight.
2. Step 2Preheat oven to 250 degrees F. Remove plastic from beef. Pat beef dry. Place on rack fitted into foil-lined rimmed baking sheet. Roast 2 hours to 2 hours 30 minutes or until internal temperature reaches 130 to135 degrees F.
3. Step 3Meanwhile, in 8-inch skillet on medium, cook shallots, rosemary and 1/4 teaspoon salt in 2 teaspoon oil 5 minutes or until shallots are golden, stirring often. Remove from heat. Add vinegar, scraping up any browned bits, then stir in mustard. Let mixture cool before stirring into sour cream. Cover and refrigerate.
4. Step 4In 12-inch skillet on medium-high, heat remaining 1 tablespoon oil until hot but not smoking. Pat beef dry. Add to skillet. Cook on all sides just until browned, about 6 minutes. Remove from heat. Combine basil and parsley; pat all over beef. Let stand at least 20 minutes before very thinly slicing. Serve with cream sauce.