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Peppercorn Roast Beef
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Ingredients
3 cloves
garlic
to taste
kosher salt
1 tablespoon
olive oil
1 (3 pound)
beef tri-tip roast
2 teaspoons
kosher salt
1 tablespoon
black peppercorns
1 tablespoon
white peppercorns
1 tablespoon
green peppercorns
1 tablespoon
pink peppercorns
1 tablespoon
butter
1 tablespoon
all-purpose flour
3 cups
veal stock
to taste
salt
to taste
cayenne pepper
1 tablespoon
balsamic vinegar
Instructions
1
Mix olive oil into garlic paste.
2
Brush 1/2 of garlic paste on roast; season with salt.
3
Combine and press peppercorns on both sides of the roast.
4
Refrigerate uncovered overnight to dry (if desired).
5
Allow roast to reach room temperature before cooking.
6
Melt butter in skillet, coat roast, and season if desired.
7
Preheat oven to 450 degrees F.
8
Cook roast for 15 minutes, then flip and reduce heat to 200 degrees F.
9
Cook until internal temperature reaches 130 degrees F.
10
Tent roast with foil and let rest for 15 minutes.
11
For sauce, heat pan drippings over medium heat; whisk in flour and cook.
12
Add veal stock, bring to a boil, and simmer until thickened.
13
Stir in vinegar and juices from meat platter.
14
Carve roast and serve with sauce.
Notes
Nutrition Facts
(per serving)
Calories:
425 calories
Servings:
6 servings
Carbohydrates:
6 g
Fat:
26 g
Fiber:
1 g
Protein:
40 g
Sugar:
2 g
Meal Effort
Preparation:
15 minutes
Cook:
30 minutes
Total:
1 hrs