Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light December 2009

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Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

Yield:
12 servings (serving size: about 3 1/2 ounces beef)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bread slices in a food processor, and pulse 10 times or until fine crumbs measure 3/4 cup. Heat a small skillet over medium heat. Add breadcrumbs to pan, and cook 12 minutes or until toasted, stirring frequently. Cool 5 minutes.

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  • Let roast stand at room temperature 1 hour. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add roast to pan; cook 5 minutes, browning on all sides. Remove roast from pan. Combine basil and next 4 ingredients (through garlic) in a bowl; spread mustard mixture over roast. Pat breadcrumbs onto roast. Place roast on the rack of a roasting pan coated with cooking spray; place rack in pan.

  • Preheat oven to 200°.

  • Bake roast at 200° for 3 1/2 hours or until a thermometer registers 135° or until desired degree of doneness. Let stand 20 minutes before slicing.

Nutrition Facts

229 calories; fat 13.9g; saturated fat 5.4g; mono fat 5.7g; poly fat 0.6g; protein 22.2g; carbohydrates 2.3g; fiber 0.3g; cholesterol 103mg; iron 1.8mg; sodium 298mg; calcium 27mg.
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