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Roast Beef with Dijon-Caper Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

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.

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Ingredients for Roast Beef with Dijon-Caper Sauce

  • 450g eye of round beef roast, trimmed of excess fat and sinew

  • 1/2 teaspoons salt

  • 1 teaspoon dried thyme

  • 1 teaspoon dried basil

  • 1/2 teaspoons freshly ground pepper

  • 1 tablespoon butter

  • 1 tablespoon plain flour

  • 475ml low-salt beef broth

  • 2 tablespoons Dijon mustard

  • 2 tablespoons drained capers

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).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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