Peppered Beef Flambé

peppered_beef_flambe

3- to 3 1/2-pound beef rolled rump or eye of round roast
1 tablespoon black pepper corns, cracked
Watercress or pasley
Tomato wedges
1/4 cup Cognac
Rye bread, sliced
Horseradish Butter, Lemon Butter, or Sesame Butter (below)

Heat oven to 325°. Roll beef roast in cracked pepper; press pepper into beef with heels of hands. Place beef on rack in shallow roasting pan. Insert meat thermometer in thickest part of beef. Roast uncovered to desired doneness, 150 to 170°, 25 to 30 minutes per pound.

Remove beef from oven. Garnish with watercress and tomato wedges. Heat Cognac in small saucepan just until warm. Ignite and pour flaming Cognac on beef. Slice and serve with rye bread and choice of butters. 12 to 16 servings.

HORSERADISH BUTTER
Beat 1/2 cup butter or margarine, softened and 2 to 3 tablespoons prepared horseradish.

LEMON BUTTER
Beat 1/2 cup butter or margarine, softened, 1/4 cup snipped parsley, 1/2 cup teaspoon finely grated lemon peel and 1 teaspoon lemon juice.

SESAME BUTTER
Beat 1/2 cup butter or margarine, softened, 3 tablespoons toasted sesame seed and dash or red pepper sauce.


© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

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