Beef With Caper Sauce

Beef With Caper Sauce


  • 4 pounds Beef Eye Of Round Roast
  • 1/2 cup Cooking Oil
  • 1/2 cup Tomato Paste
  • 1/4 cup Imported Soy Sauce
  • 1/4 cup Red Wine Vinegar
  • 2 tablespoons Crushed Rosemary
  • 2 teaspoons Salt

Pepper To Taste

-----GARNISHES-----

  • Caper sauce
  • Paprika
  • Tomato roses
  • Green Onions
  • Parsley
  • Rye Bread

Place roast in utility dish. Combine oil, tomato paste, soy sauce,
vinegar, rosemary, salt and pepper; pour over roast, cover and marinate
in the refrigerator for 2 hours or overnight. Remove roast from
marinade; wipe with absorbent paper. Place roast, fat side up, on rack
in open roasting pan.
Roast in moderate oven (350 degrees F.) 18 to 20 minutes per pound or
to an internal temperature of 150 degrees F. for medium-rare.
Chill roast and slice.
Arrange slices of cold roast beef in an overlapping pattern on a
serving platter; spoon caper sauce down center. Sprinkle with paprika
and garnish with tomato roses, green onions and parsley. Serve with rye
bread. NOTE: To serve as appetizer, cut cooked roast beef into cubes
and serve on small wooden picks inserted in cabbage head or fruit. Dip
beef cubes in Caper Sauce.
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