Thyme Lime Beef
3 lb. boneless beef round roast, rolled and tied
1/4 c. dry white wine
1/4 c. vegetable oil
3 Tbsp. fresh lime juice
1 tsp. dried thyme, crushed
1/2 c. whipping cream
2 Tbsp. flour
1/4 tsp. sugar
1/8 tsp. dill weed
salt and pepper
Pierce beef all over with long-tined fork. Place in a plastic bag or glass dish.
Combine wine, oil, lime juice and thyme; pour over beef. Tie bag securely or
cover dish. Marinate in refrigerator 1 hour, turning occasionally. Place beef
and marinade in roasting pan. Cover and cook at 350 degrees for 2 1/2 hours or
until tender, baste occasionally. Remove beef; keep warm. Strain pan juices into
sauce pan, skim off fat. Boil juices. Combine cream, flour and sugar; stir into
juices. Cook and stir until thickened. Add dill weed. Season with salt and
pepper. Carve beef, arrange on serving platter. Garnish with lime segments and
cilantro. Serve with sauce. Salt and pepper roast if desired.
Makes 6 to 8 servings.