PEPPERCORN ROAST BEEF
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
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
PEPPERCORN BEEF PITAS
Peppercorn-flavored ranch dressing packs flavor into the pita filling.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Toss lettuce, beef, tomatoes and dressing.
- Spoon mixture evenly into pita bread halves. Top with onion. Serve immediately or wrap each sandwich in plastic wrap. Refrigerate until serving or up to 1 hour.
Nutrition Facts : Calories 365, Carbohydrate 20 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
MEDITERRANEAN ROAST BEEF PITA
Provided by Marge Perry
Categories Bread Sandwich Beef Vegetable Picnic Kid-Friendly Back to School Carrot Healthy Self Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Toast pine nuts: Place in a dry skillet over medium heat; stir occasionally until lightly browned, about 3 minutes. Cool. Toss nuts, beef, lettuce, carrots, cucumber, onion and feta in a bowl. Slice off 1/4 of each pita; stuff larger piece with filling. Whisk mayonnaise, milk and vinegar in another bowl. Drizzle dressing over pita filling. Serve with remaining 1/4 pita.
ROAST BEEF WITH POTATOES AND GREEN PEPPERCORNS
Provided by Food Network
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees F. 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. Put the rack in the pan directly over the potatoes.
- 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. Transfer the roast to a platter and serve with the potatoes.
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