Peppercorn Roast Beef

Peppercorn Roast Beef 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.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist
Pan sauce:

Time Details

    PREP : 15 mins

    COOK : 30 mins

    TOTAL : 15 mins

    SERVING : 6

    YIELD : 1 tri-tip roast

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

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

  • 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.

  • 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.

  • 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.

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

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

  • 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.

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

  • 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.

  • Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.

  • Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.

Per Serving: 425 calories; protein 40g; carbohydrates 6g; fat 25.6g; cholesterol 126.1mg; sodium 862.2mg. For stock, you can use beef, veal, chicken, or my favorite, oxtail stock.