How to Make Peppercorn Roast Beef - A Step-by-Step Guide

Nothing quite beats the juicy, tender goodness of a perfectly roasted beef. And when you add the bold, satisfying flavor of peppercorns into the mix, you're in for a real treat. This Peppercorn Roast Beef recipe is a game-changer, elevating the humble roast into a truly exceptional dish that's sure to impress friends and family alike.

Roast beef is a classic dish that's perfect for gatherings and special occasions. It's a versatile dish that can be served with a variety of sides, from...

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Ingredients

  • 3 cloves garlic, coarsely chopped
  • kosher salt to taste
  • 1 tablespoon olive oil
  • 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
  • 1 tablespoon butter
  • 1 ⅓ tablespoons all-purpose flour
  • 3 cups rich veal stock
  • 1 pinch salt, or to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 tablespoon balsamic vinegar

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 1 tri-tip roast

  • Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.
  • Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon 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.
  • 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.
  • Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.
  • 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.
  • Transfer roast to a platter and tent loosely with 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. Whisk in veal stock.
  • 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.
  • Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.
  • Nutrition

    425 cal.

    • Total Fat: 26g
    • Saturated Fat: 10g
    • Cholesterol: 126mg
    • Sodium: 862mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 40g
    • Vitamin C: 8mg
    • Calcium: 38mg
    • Iron: 5mg
    • Potassium: 593mg