Peppercorn Roast Beef Recipe

Recipesfull introduces to you: Popular Recipes. (Peppercorn Roast Beef Recipe). We're going to roast a cut of beef, the tri-tip, that many have grilled during the summer. It works so perfectly for this, and it's a very nice size for a dinner party. You can let the uncooked roast age overnight in the refrigerator if you like. The meat is so tender and juicy that you simply have to give it a try.

Brief

Prep 15 mins

Cook: 30 mins

Additional: 15 mins

Total: 1hr

Servings: 6

Yield: 1 tri-tip roast

Peppercorn Roast Beef Recipe

Ingredients

3 cloves garlic

coarsely chopped

kosher salt to taste

1 tablespoon olive oil

1 (3 pound) beef tri-tip roast at room temperature

trimmed

2 teaspoons kosher salt

or to taste

divided

1 tablespoon whole black peppercorns

coarsely ground

1 tablespoon whole white peppercorns

coarsely ground

1 tablespoon whole green peppercorns

coarsely ground

1 tablespoon whole pink peppercorns

coarsely ground

1 tablespoon butter

1 ⅓ tablespoons all-purpose flour

3 cups rich veal stock

1 pinch salt

or to taste

1 pinch cayenne pepper

or to taste

1 tablespoon balsamic vinegar

Main Dish

Directions

Step 1

Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.

Step 2

Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.

Step 3

Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.

Step 4

If desired place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day remove and let meat stand 1 hour to reach room temperature.

Step 5

Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.

Step 6

Preheat oven to 450 degrees F (230 degrees C).

Step 7

Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.

Step 8

Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) about 15 more minutes.

Step 9

Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.

Step 9

Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook whisking constantly for 2 minutes to remove raw taste from flour. Whisk in veal stock.

Nutritional Information

Peppercorn Roast Beef Recipe

Servings Per Recipe:6

Calories: 425

% Daily Value *

Protein: 40g 80%

Carbohydrates: 6g 2%

Dietary Fiber: 1.2g 5%

Sugars: 1.9g

Fat: 25.6g 39%

Saturated Fat: 10g 50%

Cholesterol: 126.1mg 42%

Vitamin A Iu: 386.1IU 8%

Niacin Equivalents: 13.7mg 105%

Vitamin B6: 0.6mg 37%

Vitamin C: 8.3mg 14%

Folate: 17.4mcg 4%

Calcium: 38.1mg 4%

Iron: 5.1mg 28%

Magnesium: 43.4mg 16%

Potassium: 593.1mg 17%

Sodium: 862.2mg 35%

Thiamin: 0.2mg 17%

Calories From Fat: 230.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.