Peppered Beef Tip Roast Recipes

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PEPPERCORN ROAST BEEF



Peppercorn Roast Beef image

We're going to roast a cut of beef, the tri-tip, that many have grilled during the summer. It works so perfectly for this, and it's a very nice size for a dinner party. You can let the uncooked roast age overnight in the refrigerator if you like. The meat is so tender and juicy that you simply have to give it a try.

Provided by Chef John

Categories     Main Dish Recipes     Roast Recipes

Time 1h

Yield 6

Number Of Ingredients 15

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

Steps:

  • 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 Facts : Calories 425 calories, Carbohydrate 6 g, Cholesterol 126.1 mg, Fat 25.6 g, Fiber 1.2 g, Protein 40 g, SaturatedFat 10 g, Sodium 862.2 mg, Sugar 1.9 g

PEPPERY ROAST BEEF



Peppery Roast Beef image

With its spicy coating and creamy horseradish sauce, this tender roast is sure to be the star of any meal, whether it's a sit-down dinner or serve-yourself potluck.-Maureen Brand, Somers, Iowa

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 12 servings.

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon seasoned pepper
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 boneless beef eye round or top round roast (4 to 5 pounds)
HORSERADISH SAUCE:
1 cup sour cream
2 tablespoons lemon juice
2 tablespoons milk
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 325°. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast. Place fat side up on a rack in a shallow roasting pan. , Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a small bowl, combine the sauce ingredients. Serve with roast.

Nutrition Facts : Calories 228 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 211mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.

PEPPER-CRUSTED SIRLOIN ROAST



Pepper-Crusted Sirloin Roast image

Dinner guests will be surprised to hear that this festive entree calls for only five ingredients. It's the perfect choice for serving a large group.

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 16 servings.

Number Of Ingredients 5

2 tablespoons Dijon mustard
1 tablespoon coarsely ground pepper
1 tablespoon minced fresh mint or 1 teaspoon dried mint
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 beef sirloin tip roast (4 pounds)

Steps:

  • Preheat oven to 350°. Mix first 4 ingredients., Place roast on a rack in a roasting pan; spread with mustard mixture. Roast until desired doneness (a thermometer should read 135° for medium-rare, 140° for medium and 145° for medium-well), about 2 hours., Remove from oven; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 146 calories, Fat 5g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 78mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

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