Peppercorn Roast Beef

Name: Peppercorn Roast Beef
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 1 Tbsp whole black peppercorns, coarsely ground; 1 Tbsp butter; 1 pinch cayenne pepper, or to taste; 1 Tbsps all-purpose flour; 3 cloves garlic, coarsely chopped; 1 Tbsp whole green peppercorns, coarsely ground; 2 teaspoons kosher salt, or to taste, divided; 1 Tbsp olive oil; 1 Tbsp whole pink peppercorns, coarsely ground; 1 pinch salt, or to taste; 1 kgs beef tri-tip roast at room temperature, trimmed; 710 milliliters rich veal stock; 1 Tbsp whole white peppercorns, coarsely ground

Peppercorn Roast Beef might be just the main course you are searching for. This recipe serves 1. One serving contains 2641 calories, 301g of protein, and 132g of fat. If you have garlic, pink peppercorns, peppercorns, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste.

Ingredients you will need

Kosher Salt

Garlic

Equipment you will use

Mortar And Pestle

Mix olive oil into garlic.

Ingredients you will need

Olive Oil

Garlic

Place roast into a baking dish.

Equipment you will use

Baking Pan

Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.

Ingredients you will need

Garlic Paste

Kosher Salt

Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.

Ingredients you will need

Garlic Paste

Kosher Salt

Peppercorns

Seasoning

Meat

Equipment you will use

Bowl

If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature.

Ingredients you will need

Meat

Equipment you will use

Baking Pan

Melt butter in a large ovenproof skillet; turn off heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Place roast into hot butter and flip to coat both sides. Season with more salt if desired.

Ingredients you will need

Butter

Salt

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

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Oven

Roast meat in skillet in the preheated oven for 15 minutes.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Oven

Remove meat from oven and flip in skillet.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Oven

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

Ingredients you will need

Pepper

Crust

Meat

Equipment you will use

Kitchen Thermometer

Oven

Transfer roast to a platter and tent loosely with aluminum foil.

Equipment you will use

Aluminum Foil

Let roast stand at least 15 minutes.

Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Frying Pan

Whisk in veal stock.

Ingredients you will need

Veal Stock

Equipment you will use

Whisk

Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.

Ingredients you will need

Balsamic Vinegar