Peppercorn Roast Beef

This peppercorn roast beef starts with a tri-tip roast seasoned with a 4-peppercorn crust. The pan drippings and a rich stock make a luscious sauce.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 425 Calories

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 pinch cayenne pepper, or to taste
• kosher salt to taste
• 1 pinch salt, or to taste
• 3 cloves garlic, coarsely chopped
• 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
• 3 cups rich veal stock
• 1.3333333730698 tablespoons all-purpose flour

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Place roast in a baking dish; brush 1/2 garlic paste on one side. Season with 1 teaspoon salt.

Step 4

Combine peppercorns in a small bowl. Press 1/2 ground peppercorn mixture into garlic paste on roast. Flip roast; brush other side with remaining 1/2 garlic paste, season with 1 teaspoon kosher salt, and press remaining 1/2 peppercorn mixture into garlic paste until entire roast covered.

Step 5

Place roast on a rack over the baking dish and refrigerate uncovered overnight to dry out (if desired). The next day, let roast stand 1 hour to reach room temperature.

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

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

Step 11

Carve roast against the grain, starting at the smallest corner. Serve slices on warmed plates drizzled with sauce.