Roast Beef with Potatoes and Green Peppercorns

Name: Roast Beef with Potatoes and Green Peppercorns
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 12
Cuisine: Global
Ingredients: 946 milliliters low-sodium beef stock; 12 servings Freshly ground black pepper; 118 milliliters Dijon mustard; 113 grams green peppercorns, in brine; 1 lemon, juiced; 12 servings Kosher salt; 2 kgs potatoes, washed and dried; 1 large beef top round, about 8 to 10 pounds

Roast Beef with Potatoes and Green Peppercorns is Head to the store and pick up beef stock, pepper, juice of lemon, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 55 minutes.

Instructions

Preheat the oven to 500 degrees F.

Equipment you will use

Oven

Put the roast on a flat surface and season all sides with salt and pepper, to taste, and put it on a roasting rack. Arrange the potatoes in the bottom of the roasting pan and season them with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Potato

Equipment you will use

Roasting Pan

Put the rack in the pan directly over the potatoes.

Ingredients you will need

Potato

Equipment you will use

Frying Pan

Put the pan in the center of the oven and roast, undisturbed for 10 minutes. Lower the temperature to 350 degrees F. Count about 10 minutes for each pound then begin testing the internal temperature. An instant-read thermometer should register about 130 degrees F for medium-rare. Remember that "carry over" cooking (when the roast comes out of the oven and rests) will mean the temperature will increase.

Equipment you will use

Kitchen Thermometer