Best Carrot Beef Sushi With Caper Basil Mustard Recipes

Mustard Butter with Basil and Capers image

Yield Makes about 3/4 cup

Number Of Ingredients 7

1 1/4 teaspoons drained capers
1 large garlic clove
1/2 teaspoon salt
3 tablespoons chopped fresh basil leaves
1 stick (1/2 cup) unsalted butter, softened
1 1/2 tablespoons coarse-grained mustard
3 tablespoons Dijon mustard

Steps:

Mince capers and garlic and mash with salt. In a bowl stir together garlic-caper paste with remaining ingredients and salt and pepper to taste. Chill mustard butter 10 minutes. Using wax paper as an aid, shape mustard butter into a 6-inch log and wrap. Chill butter until firm, at least 1 hour, and up to 3 days. Butter may be frozen, wrapped well in plastic wrap, 1 month.
Slice mustard butter as needed.

Tartar Sauce image

Provided by Genevieve Ko

Time 5m

Yield About 1 cup

Number Of Ingredients 7

1/2 cup mayonnaise
1/2 cup finely chopped dill pickle
2 tablespoons finely chopped white onion
2 teaspoons capers, finely chopped
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
1 tablespoon finely chopped fresh dill or parsley (optional)

Steps:

In a small bowl, stir together the mayonnaise, pickle, onion, capers, lemon juice, mustard and dill, if using. Use immediately or store in an airtight container for up to 1 week.
Use as a dip for fried fish or other seafood, fries, chips, pita chips and crudités. Mix into tuna, egg or potato salad, or spread onto bread for tuna, egg or chicken salad sandwiches, as well as for roast beef and fried chicken or fish sandwiches, and salmon burgers.

Roast Beef with Dijon-Caper Sauce image

Provided by Rick Rodgers

Yield Makes 6 servings

Number Of Ingredients 12

Roast Beef:
1 3-pound eye of round beef roast, trimmed of excess fat and sinew
1/2 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon freshly ground pepper
Sauce:
1 tablespoon butter
1 tablespoon all purpose flour
2 cups low-salt beef broth
2 tablespoons Dijon mustard
2 tablespoons drained capers

Steps:

For roast beef:
Sprinkle beef with 1/2 teaspoon salt; let stand 1 hour.
Preheat oven to 350°F. Mix thyme, basil, and 1/2 teaspoon 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 center of meat registers 130°F, about 40 minutes. Transfer to cutting board; let rest.
For sauce:
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 1 1/4 cups, 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.
Test-kitchen tip:
Eye of round is not the most tender cut of beef. For the best flavor and texture, be sure to slice it very thinly.
What to drink:
With the beef, pour a full-bodied Syrah blend. One to try: Château de Jau 2007 "Le Jaja de Jau" ($11).