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Peppercorn Roast Beef
Peppercorn Roast Beef
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Impress your guests with a juicy tri-tip roast seasoned with a flavorful 4-peppercorn crust. Elevate your meal with a decadent sauce made from pan drippings and rich veal stock.
Ingredients:
  • 3 cloves garlic, coarsely chopped
  • kosher salt to taste
  • 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
  • 1.3333333730698 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
Instructions:
  • Combine garlic, a pinch of kosher salt, and grind them in a mortar and pestle until a smooth paste forms. Stir in olive oil.
  • Place the roast in a baking dish and generously brush one side with fragrant garlic paste. Sprinkle with 1 teaspoon of kosher salt for a flavorful seasoning.
  • In a small bowl, mix together peppercorns. Generously press the ground peppercorn mixture onto the roast. Turn the meat over and repeat the process, then brush with garlic paste and season with 1 teaspoon of kosher salt and the peppercorn mixture.
  • If you'd like, place the roast on a rack over a baking dish and refrigerate it uncovered overnight for optimal tenderness. The next day, allow the meat to sit at room temperature for 1 hour before cooking.
  • In a large ovenproof skillet, melt the butter until it sizzles. Add the roast and coat both sides in the hot butter. Season with additional salt to taste.
  • Preheat oven to a toasty 450 degrees F (230 degrees C).
  • Place the meat in a preheated skillet in the oven and roast for 15 minutes. Remove the skillet from the oven and flip the meat.
  • Lower the oven temperature to 200°F (95°C) and roast the meat until the pepper crust is lightly browned and an instant-read meat thermometer registers 130°F (54°C) when inserted into the center of the roast, approximately 15 minutes more.
  • Place the roast on a platter and cover loosely with aluminum foil. Allow the roast to rest for a minimum of 15 minutes.
  • Heat the skillet with the flavorful pan drippings over medium heat. Whisk in the flour until smooth, then keep whisking constantly for 2 minutes to cook out the raw taste. Slowly incorporate the veal stock.
  • Bring the sauce to a boil over medium-high heat, then lower the heat to medium-low. Simmer while stirring constantly until the sauce is reduced by half and slightly thickened, about 10 minutes. Season with salt and a pinch of cayenne pepper. Stir in balsamic vinegar and any meat juices from the platter.
  • Slice the beef thinly against the grain, beginning from the smallest end of the roast. Present the slices on plates that have been gently warmed, and generously drizzle them with the flavorful pan sauce.

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