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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
STEP 1
Grind garlic and salt into a paste.
STEP 2
Mix olive oil into garlic paste.
STEP 3
Brush 1/2 of garlic paste on roast; season with salt.
STEP 4
Combine and press peppercorns on both sides of the roast.
STEP 5
Refrigerate uncovered overnight to dry (if desired).
STEP 6
Allow roast to reach room temperature before cooking.
STEP 7
Melt butter in skillet, coat roast, and season if desired.
STEP 8
Preheat oven to 450 degrees F.
STEP 9
Cook roast for 15 minutes, then flip and reduce heat to 200 degrees F.
STEP 10
Cook until internal temperature reaches 130 degrees F.
STEP 11
Tent roast with foil and let rest for 15 minutes.
STEP 12
For sauce, heat pan drippings over medium heat; whisk in flour and cook.
STEP 13
Add veal stock, bring to a boil, and simmer until thickened.
STEP 14
Stir in vinegar and juices from meat platter.
STEP 15
Carve roast and serve with sauce.
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