Peppercorn Roast Beef

Peppercorn Roast Beef

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

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

Recipe Instructions

Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
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 3
Transfer roast to a platter; tent loosely with aluminum foil. Let roast stand at least 15 minutes.
Step 4
Carve roast against the grain, starting at the smallest corner. Serve slices on warmed plates drizzled with sauce.
Step 5
Place garlic and 1 pinch salt into a mortar and pestle; grind until a paste forms. Mix in olive oil.
Step 6
Place roast in a baking dish; brush ½ garlic paste on one side. Season with 1 teaspoon salt.
Step 7
Combine peppercorns in a small bowl; press ½ into garlic paste on roast. Flip roast; brush other side with remaining ½ garlic paste, season with 1 teaspoon kosher salt, and press remaining ½ peppercorns mixture into garlic paste until entire roast covered.
Step 8
Place roast on a rack set in the baking dish; refrigerate uncovered 8 hours to overnight to dry out (if desired). The next day, let roast stand 1 hour to reach room temperature.
Step 9
Cook in the preheated oven for 15 minutes; flip roast. Reduce the oven temperature 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 10
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 11
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.

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

Categories

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