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
ROAST BEEF WITH POTATOES AND GREEN PEPPERCORNS
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h10m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F.
- Place the roast on a flat surface and season all sides with salt and pepper. Combine the mustard and green peppercorns and the lemon juice and rub all over the beef. Place it on a roasting rack. Place the potatoes in the bottom of the roasting pan and season them with salt and pepper. Place the rack in the pan directly over the potatoes.
- Place the pan in the center of the oven and cook, undisturbed for 10 minutes. Lower the temperature of the oven to 350 degrees F. Count about 10 minutes for each pound then begin testing the internal temperature. The thermometer should read 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 a few degrees after the roast is removed from the oven. If it's undercooked, you can always cook it more, but if overcooked, there is no fixing it!
- Remove the roast beef and place it on a flat surface for carving. Transfer the potatoes to a serving platter. Serve the roast, whole on the platter to carve at the table. Alternatively, arrange slices of beef over the potatoes and coat with a layer of the pan sauce.
PEPPERCORN-CRUSTED ROAST BEEF WITH HORSERADISH MASHED POTATOES
Steps:
- Preheat one side of grill to high; leave the other side unlit. Season roast with salt, then press top and bottom into cracked peppercorns. Grill over direct heat 4 mintes each side, then transfer to unlit side of grill and roast to internal temperature of 140 degrees, about 30-40 more minutes. Let rest 5-10 minutes before serving. Boil potatoes in salted water until tender. Drain, return to pan, and add cream, 2 T butter and horseradish. Mash and season with salt. Combine 1 T butter, mustard and flour in small bowl and set aside. Saute shallots in 1 T butter. Add port and broth to shallots and reduce to 1/2 cup, about 10-12 minutes. Strain and discard shallots; return liquid to pan and bring to simmer. Whisk roux into sauce and simmer until thickened, about 1 minute. Finish with vinegar, salt and pepper.
HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM
Provided by Sunny Anderson
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
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
HORSERADISH-CRUSTED ROAST BEEF
Make and share this Horseradish-Crusted Roast Beef recipe from Food.com.
Provided by KathyP53
Categories Roast Beef
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Set a rack in a large, deep, roasting pan and place beef raost on the rack.
- In a small bowl, blend the horseradish with the salt, Dijon mustard, parsley, ground pepper, sugar and sherry vinegar. Slather the pasted all over the top and sides of the meat. Roast in the lower 1/3 of the oven for about 2 hours, until an instant read thermometer inserted in the center of the roast registers 125 degrees. Transfer the roast to a cutting board and let rest for at least 20 minutes.,.
- Discard string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve with mashed potatoes.
MASHED POTATOES WITH HORSERADISH
Instead of the ever-popular garlic mashed potatoes, this unusual recipe calls for prepared horseradish. The zippy side dish would be fantastic with roast beef. -Cynthia Gobeli, Norton, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Add butter, salt and pepper. Mash potatoes. Beat in the sour cream and horseradish.
Nutrition Facts : Calories 175 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 301mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
GRILLED PEPPERCORN-CRUSTED ROAST BEEF WITH PORT WINE SAUCE
Living in Florida I love to find great recipes that can be grilled outside to keep the house cooler. This is one I found in Cuisine at Home Magazine and I added garlic powder to the seasoning. This isn't your large standard size roast that feeds a group but rather a small 1 or 1 1/4 pound Eye of Round Beef Roast. If it is tricky to find this size, ask the butcher to cut a larger one in half, or buy the larger roast and cut in half and freeze one of the parts for another time. This was served with horseradish mashed potatoes.
Provided by diner524
Categories Roast Beef
Time 1h
Yield 1/2 cup of sauce, 2 serving(s)
Number Of Ingredients 13
Steps:
- For the roast:.
- Heat one side of the grill to high; leave the other side unlit.
- Season the roast with salt and garlic powder on all sides, then press top and bottom into cracked black pepper.
- Grill roast over direct heat for 5 minutes, then turn roast over and grill 5 minutes more. Transfer beef to the unlit side of grill and roast to an internal temperature of 140 degrees, 30-40 more minutes, turning every ten minutes. Remove roast from grill and let it rest 5-10 minutes before slicing.
- For the Sauce:.
- Saute shallots in 1 teaspoon butter in a saucepan over medium-high heat, until beginning to brown, 1-2 minutes.
- Combine 1 tablespoon butter, Dijon and flour in a small bowl; set aside.
- Add Port and broth to shallots. Bring to a boil and reduce to 1/2 cup, 10-12 minutes. Strain and discard shallots; return liquid to pan and bring to a simmer over medium heat. Whisk butter-flour mixture into sauce and simmer until thickened, 1 minute. Finish with vinegar, salt and pepper to taste.
BEEF TENDERLOIN WITH HORSERADISH-AND-ROASTED GARLIC CRUST
This flavorful entree is elegant enough for a dinner party or holiday meal. Try serving the robust dish with a side of mashed potatoes.
Provided by Allrecipes Member
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Remove white papery skin from garlic head (do not peel or separate the cloves). Coat with cooking spray; wrap in foil. Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Mash garlic pulp, horseradish, salt, basil, thyme, and pepper with a fork until blended.
- Preheat oven to 400 degrees.
- Trim fat from tenderloin; fold under 3 inches of small end. Rub garlic mixture over roast. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 400 degrees for 40 minutes or until thermometer registers 145 degrees (medium-rare) to 160 degrees (medium).
- Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.
Nutrition Facts : Calories 285.9 calories, Carbohydrate 2.4 g, Cholesterol 72.8 mg, Fat 20.1 g, Fiber 0.4 g, Protein 22.6 g, SaturatedFat 8.1 g, Sodium 118.1 mg, Sugar 0.6 g
PEPPERY ROAST BEEF
With its spicy coating and creamy horseradish sauce, this tender roast is sure to be the star of any meal, whether it's a sit-down dinner or serve-yourself potluck.-Maureen Brand, Somers, Iowa
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast. Place fat side up on a rack in a shallow roasting pan. , Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a small bowl, combine the sauce ingredients. Serve with roast.
Nutrition Facts : Calories 228 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 211mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.
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HORSERADISH-CRUSTED ROAST BEEF RECIPE - FOOD & WINE
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- Preheat the oven to 375°. Set a rack in a large, deep roasting pan and place the beef roast on the rack.
- In a small bowl, blend the horseradish with the salt, Dijon mustard, chopped parsley, ground pepper, sugar and sherry vinegar to form a paste. Slather the paste all over the top and sides of the meat. Roast in the lower third of the oven for about 2 hours, until an instant-read thermometer inserted in the center of the roast registers 125°. Transfer the roast to a cutting board and let rest for at least 20 minutes.
- Discard the string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve.
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