Pepper-Coated Roast Beef with Red Pepper-Basil Butter

Beef: 1 4lb eye of round beef roast, left at room temp --

for 1 hour 1/3 c dijon mustard

3 tbsp coarsely ground pepper

Red Pepper-Basil Butter: 3/4 c stick butter or margarine -- softened

1 7 oz jar roasted red peppers, rinsed, dried on towe --

minced 3 tbsp minced fresh basil or 2 tsp dried

3 tbsp minced fresh parsley

Heat oven to 425. Set a wire rack into a shallow roasting pan. Rub roast with mustard. Sprinkle pepper evenly over all sides of beef. Place roast on rack in pan. Roast 45-55 minutes or until a meat thermometer inserted in center registers 145 degrees. Remove roast to carving board, cover loosely with foil and let rest about 10 minutes. (Temperature will rise about 5 degrees).

Meanwhile beat butter in a small bowl with an electric mixer or a wooden spoon until fluffy. Stir in minced peppers, basil and parsley.

To serve: Thinly slice meat across grain. Serve flavored butter on the side to spread over beef while hot.