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How To make Beef with Caper Sauce
4 lb Beef Eye Of Round Roast
1/2 c Cooking Oil
1/2 c Tomato Paste
1/4 c Imported Soy Sauce
1/4 c Red Wine Vinegar
2 tb Crushed Rosemary
2 ts Salt
1 x Pepper To Taste
GARNISHES:
1 x Caper sauce
1 x Paprika
1 x Tomato roses
1 x Green Onions
1 x Parsley
1 x Rye Bread
Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight. Remove roast from marinade; wipe with absorbent paper. Place roast, fat side up, on rack in open roasting pan. Roast in moderate oven (350 degrees F.) 18 to 20 minutes per pound or to an internal temperature of 150 degrees F. for medium-rare. Chill roast and slice. Arrange slices of cold roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center. Sprinkle with paprika and garnish with tomato roses, green onions and parsley. Serve with rye bread. NOTE: To serve as appetizer, cut cooked roast beef into cubes and serve on small wooden picks inserted in cabbage head or fruit. Dip beef cubes in Caper Sauce. -----
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Recipe Roast Beef with Dijon-Caper Sauce
Recipe - Roast Beef with Dijon-Caper Sauce
INGREDIENTS:
-1 3-pound eye of round beef roast, trimmed of excess fat and sinew
●1/2 teaspoon salt
●1 teaspoon dried thyme
●1 teaspoon dried basil
●1/2 teaspoon freshly ground pepper
●1 tablespoon butter
●1 tablespoon all purpose flour
●2 cups low-salt beef broth
●2 tablespoons Dijon mustard
●2 tablespoons drained capers