Peppercorn Roast Beef

Ingredients

• Servings: 1
• 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
• pan sauce:
• 1 1/3 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

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr


• 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 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.