Roast Beef with Dijon-Caper Sauce

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This elegant roast beef with dijon-caper sauce offers a sophisticated twist on the traditional Sunday roast. By using eye of round, a notably lean cut, this dish provides a protein-rich meal that is low in saturated fat and perfectly suited for a health-conscious lifestyle. The savoury beef is enhanced by a fragrant herb rub of thyme and basil, while the piquant sauce, bursting with salty capers and sharp mustard, adds a depth of flavour without the need for heavy creams or oils.

As a diabetes-friendly main course, this recipe prioritises lean protein and punchy, natural aromatics to satisfy the palate. To ensure the best texture, remember to slice the beef as thinly as possible against the grain. Serve alongside a generous portion of steamed seasonal greens or roasted root vegetables for a balanced and comforting homemade dinner that everyone can enjoy.

Ingredients for Roast Beef with Dijon-Caper Sauce

450g eye of round beef roast, trimmed of excess fat and sinew
1/2 cucchiaini di sale
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 cucchiaini di pepe macinato fresco
1 cucchiaio di burro
1 cucchiaio di farina semplice
475ml low-salt beef broth
2 cucchiai di senape di Digione
2 cucchiai di capperi scolati

How to make Roast Beef with Dijon-Caper Sauce

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).

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.