Herb-Crusted Beef with Dijon Cream Sauce

• Gluten free

• Meat

  • 1 Eye of round beef roast (about 4 lbs.

• Produce

  • 1 cup Basil, packed fresh leaves
  • 1/4 cup Parsley, packed fresh
  • 1 tsp Rosemary, Fresh
  • 3 Shallots, med.

• Condiments

  • 2 tbsp Dijon mustard

• Oils & Vinegars

  • 1 tbsp Champagne or white wine vinegar
  • 5 tsp Vegetable oil

• Dairy

  • 1 cup Sour cream

Found on goodhousekeeping.com

Ingredients

• 1 eye of round beef 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

Directions

• Place beef on large sheet plastic wrap; sprinkle all over with 1 teaspoon kosher salt, patting to adhere. Wrap tightly; refrigerate overnight.Preheat 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.Meanwhile, 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.In 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.