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

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

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.