Thyme Lime Beef


Ingredients:
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
lime segments
chopped cilantro

Method:
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.