Pepper Crusted Roast Beef Recipes

PEPPERCORN ROAST BEEF

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.

PEPPER CRUSTED ROAST BEEF

Steps:

• Preheat oven to 325 degrees.
• Mix the black pepper, salt and garlic powder in a small bowl.
• Rub the roast with the oil then (with a dry hand) season the roast with the black pepper mixture all over the roast.
• Bake, uncovered, 2-1/2 to 3 hours.
• Use a meat thermometer to remove at the right time for desired doneness. If you want medium-rare remove roast at 135 degrees, for medium remove roast at 140 degrees and for medium-well remove roast at 145 degrees.
• Let sit for 15 minutes lightly covered with foil before slicing.

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM

Steps:

• Special Equipment: food processor
• Preheat oven to 350 degrees F.
• Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
• Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
• Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
• Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
• Horseradish Cream:
• In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
• Yield: 1/2 cup

PEPPER-CRUSTED SIRLOIN ROAST

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.

BLACK PEPPER-CRUSTED ROAST BEEF WITH GRAVY

Steps:

• For the meat: Preheat the oven to 500 degrees F.
• Sprinkle the roast beef generously on all sides with salt and coat with the pepper. Put the roast on a rack in a roasting pan. Arrange the garlic halves in a single layer of foil with some foil to spare. Drizzle with olive oil and sprinkle with salt. Wrap the foil over the garlic into a little package and place in the oven. Roast 45 minutes, then set aside.
• Meanwhile, place the roasting pan in the center of the oven and cook, undisturbed, for 20 minutes. Lower the temperature to 350 degrees F, and continue to cook until a thermometer inserted in the center of the meat registers between 135 and 140 degrees F for medium-rare, about 2 hours Remove the roast beef and place it on a cutting board to rest for 20 minutes. (The roast temperature will continue to increase as it rests; the end slices will be more well done.)
• For the gravy: Pour off excess grease from the roasting pan, then add the wine and bring to a boil over a burner. Reduce the liquid by half and whisk in the mustard. Add the stock and simmer until the sauce thickens slightly, 8 to 10 minutes. Add the lemon juice. Season to taste.
• Squeeze 4 of the garlic halves like lemons over the blender to release the flesh from the skins, allowing the flesh to fall into the blender. Ladle some of the gravy into the blender and blend until smooth. Whisk the garlic back into the gravy. Squeeze the remaining garlic halves directly into the gravy and use the back of a spoon to smash them into the gravy. Taste for seasoning.
• Serve the roast whole on the platter to carve at the table with the gravy on the side, or arrange slices of beef on a platter and coat with a layer of the gravy.

HERB & PEPPER CRUSTED RIB OF BEEF

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
• While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.

PEPPER-CRUSTED BEEF TENDERLOIN

Steps:

• Preheat oven to 400 degrees. Combine peppercorns, 1 tablespoon salt, the sugar, and red-pepper flakes. Rub all over tenderloin to coat. Let stand at room temperature for 1 hour.
• Heat a large ovenproof skillet over high heat until almost smoking. Add oil, and brown meat, 1 to 2 minutes per side. Transfer skillet to oven, and roast until an instant-read thermometer inserted into the thickest part reaches 120 degrees, about 16 minutes. Remove from oven, and let stand for 10 minutes before slicing. Serve with grainy-mustard aioli and squash.

HERB-CRUSTED ROAST BEEF

Steps:

• Put the roast with the fat side up, in an ungreased roasting pan.
• Mix together the cloves, mustard, lemon juice, oil, and Worcestershire sauce; stir to mix well.
• Pour over and evenly coat the roast.
• In a bowl, add the next 6 ingredients; mixing well.
• Rub herb mixture over roast.
• Bake roast, uncovered, at 325 degrees for 1 3/4 to 2 1/4 hours or until desired degree of doneness.
• Remove from oven and place roast on a warm serving platter.
• Let stand for 10-15 minutes.
• Add 2 cups water and bouillon granules to pan drippings.
• Bring mixture to a boil.
• Mix together flour and 1/3 cup of water; stirring until smooth; gradually add to pan.
• Cook until bubbly and thickened, stirring constantly.
• Slice roast and serve with gravy.

PEPPER AND HERB CRUSTED SIRLOIN STRIP ROAST RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F and grab a baking or roasting pan.
• Combine the sea or kosher salt, pepper, minced garlic, rosemary, parsley, and olive oil. Rub the pepper and herb mixture all over the roast; place baking dish, fat side up. If not roasting right away, cover the roast and refrigerate.*
• Roast for 30 minutes, then reduce the heat to 325 F. Continue cooking for about 1 to 1 1/2 hours, or until the roast registers about 130 F on an instant-read thermometer or temperature probe inserted into the center of the roast. This is for medium-rare. For medium, take it out of the oven at about 140 F to 145 F.
• Remove the roast from the oven, transfer to a platter or cutting board, cover loosely with foil and let it rest for 15 to 20 minutes before slicing.
• Prepare Pan Gravy or Onion Gravy while the roast is resting.
• Slice the roast and serve with the gravy, along with mashed potatoes and a vegetable or tossed salad. *If preparing the roast earlier in the day, cover and refrigerate. Take it out of the refrigerator about 1 to 1 1/2 hours before roasting. Uncover and roast as directed.