Rostbiff med Dijon-kapersås

Ingredients for Roast Beef with Dijon-Caper Sauce

• 450g eye of round beef roast, trimmed of excess fat and sinew

• 1/2 teskedar salt

• 1 teaspoon dried thyme

• 1 teaspoon dried basil

• 1/2 teaspoons freshly ground pepper

• 1 tablespoon butter

• 1 tablespoon plain flour

• 475ml low-salt beef broth

• 2 tablespoons Dijon mustard

• 2 tablespoons drained capers

Sprinkle beef with 1/2 teaspoons salt; let stand 1 hour.

Preheat oven to 177°C. Mix thyme, basil, and 1/2 teaspoons 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 centre of meat registers 54°C, 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 300ml , 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 flavour 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).

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