3 lb. eye-of-round roast, covered with a layer of fat, tied in place
3 whole garlic cloves
1 tbsp. black or white peppercorns or combination of colored peppercorns, crushed
1/3 cup Dijon mustard
1/2 cup red wine

Makes 8 Servings

Recipe from Chatelaine Cook Book
 

Preheat oven to 425 degrees.  Make 6 small slits, randomly, around the roast.  Slice each garlic clove in half.  Place on half in each slit.

To crush the whole peppercorns, place them on a plastic cutting board or a firm surface that will not be penetrated by the peppercorns.  Using the bottom of a flat heavy metal saucepan or mallet, firmly crush the peppercorns.  They will crush quiet easily.  Press the pepper firmly over the entire roast.

Smear the Dijon on the roast, including the ends.  If using a meat thermometer, insert it in the center of the roast.  Place the roast fat side up in a small roasting pan.  Place the pan in the center of the oven and roast, uncovered, for 15 min.  Then, reduce heat to 375 degrees and continue roasting for 45 min. until a meat thermometer reads 125F, for medium rare meat.

Remove the meat from the pan and set it aside to rest 10 min. before slicing.  Immediately pour the wine into the roasting pan along with the juices.  Place the pan on the stove over med. high heat.  Cook, stirring often, until slightly thickened.  Pour the wine sauce through a strainer, if you wish.  Spoon a little over each serving of beef.