Peppercorn Roast Beef

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Place garlic and 1 pinch salt into a mortar and pestle; grind until a paste forms. Mix in olive oil.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place roast in a baking dish; brush ½ garlic paste on one side. Season with 1 teaspoon salt.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine peppercorns in a small bowl; press ½ into garlic paste on roast. Flip roast; brush other side with remaining ½ garlic paste, season with 1 teaspoon kosher salt, and press remaining ½ peppercorns mixture into garlic paste until entire roast covered.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Place roast on a rack set in the baking dish; refrigerate uncovered 8 hours to overnight to dry out (if desired). The next day, let roast stand 1 hour to reach room temperature.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Melt butter in a large ovenproof skillet; turn off heat. Place roast into skillet; flip to coat both sides with butter. Season with salt if desired.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Preheat the oven to 450 degrees F (230 degrees C).'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Cook in the preheated oven for 15 minutes; flip roast. Reduce the oven temperature to 200 degrees F (95 degrees C); cook until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center reads 130 degrees F (54 degrees C), about 15 minutes more.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Transfer roast to a platter; tent loosely with aluminum foil. Let roast stand at least 15 minutes.'}

9. 9

   {'id': 'step_8', 'step': 9, 'text': 'Heat skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, to remove raw taste, 2 minutes; whisk in veal stock.'}

10. 10

    {'id': 'step_9', 'step': 10, 'text': 'Increase heat to medium-high; bring sauce to a boil, then reduce heat to medium-low. Simmer sauce, stirring constantly, until slightly thickened and reduced by half, about 10 minutes; season with salt and cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into sauce.'}

11. 11

    {'id': 'step_10', 'step': 11, 'text': 'Carve roast against the grain, starting at the smallest corner. Serve slices on warmed plates drizzled with sauce.'}

📊 Nutrition Facts

Per serving (6 servings total)