Peppercorn Roast Beef Recipes

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PEPPERCORN ROAST BEEF



Peppercorn Roast Beef image

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

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
1 ⅓ 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

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 PEPPERCORN-HERB CRUST



Roast Beef with Peppercorn-Herb Crust image

Make and share this Roast Beef with Peppercorn-Herb Crust recipe from Food.com.

Provided by PalatablePastime

Categories     Roast Beef

Time 10h

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (5 lb) boneless bottom round roast
9 cloves garlic, peeled
1 tablespoon kosher salt
1 tablespoon black peppercorns
1/2 tablespoon dried rosemary
1/2 tablespoon dried marjoram
2 cups beef stock
2 tablespoons flour
1/4 cup water

Steps:

  • Dry the meat with paper toweling.
  • Make 6 1-inch deep slits about equidistant apart along the roast and slip a clove of garlic inside (make more slits with more garlic if you like).
  • Place the roast in a roasting pan.
  • Drag out your mortar, spice mill, or sledge hammer, and crush the peppercorns along with the other 3 cloves of garlic, the salt, and the herbs and mix them into a paste (add a touch of oil if desired).
  • Prepare to get your hands dirty- grab some of the paste and rub it into the roast and pat it down evenly across the surface.
  • If you find yourself needing a bit more, make some, but this amount should do.
  • Cover the roasting pan with plastic wrap and marinate in the fridge 6 hours or overnight.
  • A few hours before you plan to start roasting, pull the roast out of the fridge and let it bring up to room temp, and let it sit that way for an hour.
  • Preheat your oven to 200 degrees F.
  • Place the roasting pan in the oven and go read a book, because this is slow roasting- at about 2 hours and 15 minutes, you might start checking on it.
  • You want the internal temp to come up to 110F, you should use an instant read thermometer or have had a thermometer stuck in the roast in a center part not touching the bone.
  • When it gets to 110F, turn the oven up to 500F- this is going to give it a fabulous crust.
  • Watch it closely now, and when it gets to 135F you can take it out and have a nice med-rare roast (for med, go till 150, and for well-done, go to 160).
  • Remove the roast from the pan and put it on your platter, but don't dare carve it for 15-20 minutes or you'll lose all the juices inside.
  • Degrease all the pan juices in the roaster, the add the beef stock to that, scraping up the browned bits at the bottom.
  • Mix the flour with the water in a small dish.
  • Heat the pan juices, and stir the flour slurry into it, stirring constantly until it comes to a boil and thickens.
  • Serve the gravy with your sliced beef, if desired.

PEPPERCORN BEEF TOP LOIN ROAST



Peppercorn Beef Top Loin Roast image

A red wine sauce complements the brown sugar rub on the roast in this inviting entree. You can't go wrong with this down-home dish!-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 10 servings (1-1/2 cups sauce).

Number Of Ingredients 11

1 beef top round roast (4 pounds)
1/3 cup packed brown sugar
3 tablespoons whole peppercorns, crushed
4 garlic cloves, minced
3/4 teaspoon salt
1 large onion, finely chopped
1 tablespoon olive oil
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1-1/2 cups port wine
1-1/2 cups dry red wine

Steps:

  • Preheat oven to 325° Trim fat from roast. If desired, tie roast with kitchen twine every 1-1/2 to 2 inches to help beef maintain shape while cooking. In a small bowl, combine brown sugar, peppercorns, garlic and salt. Rub over meat. Place in a shallow roasting pan., Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1 to 1-1/2 hours. Remove from oven, tent with foil and let stand for 15 minutes before slicing., Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in tomato paste and Worcestershire sauce until blended. Add wines. Bring to a boil; cook until liquid is reduced to about 1-1/2 cups. Serve with roast.

Nutrition Facts : Calories 444 calories, Fat 26g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 275mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 32g protein.

PEPPERCORN ROASTED BEEF TENDERLOIN



Peppercorn Roasted Beef Tenderloin image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 6

1 whole beef tenderloin, trimmed of all visible fat
Kosher salt
2 teaspoons sugar
1/2 cup tri-color peppercorns, crushed with a rolling pin
1 stick butter
2 cloves garlic, crushed

Steps:

  • Preheat the oven to 475 degrees F.
  • Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors.
  • Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp before it goes in the oven.
  • While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard.
  • Remove the meat when it's done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.

ROAST BEEF WITH POTATOES AND GREEN PEPPERCORNS



Roast Beef with Potatoes and Green Peppercorns image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h10m

Yield 10 to 12 servings

Number Of Ingredients 7

1 large beef top round, about 8 to 10 pounds
Kosher salt
Freshly ground black pepper
1/2 cup Dijon mustard
4 ounces green peppercorns in brine
1 lemon, juiced
4 pounds small potatoes, washed and dried

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.

PEPPER-CRUSTED BEEF TENDERLOIN



Pepper-Crusted Beef Tenderloin image

The peppery coating, quick sear, and finish in the oven ensure tender, flavorful results for this beef tenderloin.How to Carve Beef Tenderloin

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h40m

Number Of Ingredients 8

1 tablespoon whole black peppercorns, crushed
Coarse salt
2 teaspoons sugar
1/2 teaspoon crushed red-pepper flakes
1 tablespoon extra-virgin olive oil
1 center-cut beef tenderloin (about 2 1/2 pounds)
Grainy Mustard Aioli
Caramelized Acorn Squash

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.

PEPPERCORN-CRUSTED BEEF TENDERLOIN



Peppercorn-Crusted Beef Tenderloin image

An elegant option for when a crowd-pleasing classic entree is the way to go.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 4

1 whole beef tenderloin, about 4 pounds and 3 inches in diameter, trimmed and tied
Olive oil
1 tablespoon plus 1 teaspoon coarse salt
1 tablespoon whole green peppercorns, coarsely ground

Steps:

  • Heat oven to 475 degrees.
  • Let tenderloin rest at room temperature 1 hour. Pat meat with paper towels to dry, then lightly coat all over with oil. Sprinkle evenly with salt and ground peppercorns, gently pressing to help them adhere.
  • Set a cast-iron griddle or large roasting pan over two burners and heat over high until hot. Carefully rub griddle lightly with oil. (If using a roasting pan, add enough oil to barely coat the bottom of the pan.) Heat until hot but not smoking, then place the tenderloin on the griddle and sear on all sides, about 3 minutes per side. Use tongs to transfer beef to a rack set in a rimmed baking sheet.
  • Roast until an instant-read thermometer inserted into thickest part registers 125 degrees for medium-rare, 20 to 30 minutes. Let rest 10 minutes.
  • Transfer tenderloin to a carving board and slice to desired thickness (about 1/2 inch is a nice size) before serving.

PEPPERY ROAST BEEF



Peppery Roast Beef image

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

1 tablespoon olive oil
1 tablespoon seasoned pepper
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 boneless beef eye round or top round roast (4 to 5 pounds)
HORSERADISH SAUCE:
1 cup sour cream
2 tablespoons lemon juice
2 tablespoons milk
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

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.

MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST



Mississippi Roast - Slow Cooker Pepperoncini Pot Roast image

Slow cooker roast recipe, also called Pepperoncini Roast. Serve with egg noodles or mashed.

Provided by Pokerman11

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h10m

Yield 6

Number Of Ingredients 5

1 (4 pound) beef chuck roast
¼ cup butter
5 pepperoncini peppers
1 (1 ounce) packet ranch dressing mix
1 (1 ounce) packet dry au jus mix

Steps:

  • Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
  • Cook on Low for 8 hours.

Nutrition Facts : Calories 536.7 calories, Carbohydrate 5.8 g, Cholesterol 151.2 mg, Fat 39.3 g, Fiber 0.2 g, Protein 36.5 g, SaturatedFat 17.3 g, Sodium 1479.1 mg

GRILLED PEPPERCORN-CRUSTED ROAST BEEF WITH PORT WINE SAUCE



Grilled Peppercorn-Crusted Roast Beef With Port Wine Sauce image

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

1 -1 1/4 lb beef eye round
garlic powder
salt
coarsely ground black peppercorns
1 teaspoon butter
2 tablespoons shallots, chopped
1 tablespoon butter, softened
1 1/2 teaspoons Dijon mustard
1 teaspoon all-purpose flour
1 1/2 cups tawny port
1/2 cup chicken broth
1/4 teaspoon red wine vinegar
salt and pepper

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.

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From cdnbeef.ca


PEPPERCORN BEEF TENDERLOIN - NINJA TEST KITCHEN
Step 1. In a small bowl, combine the crushed peppercorns, garlic, avocado oil, salt, and mustard. Using a basting brush, coat the tenderloin all over with the mustard mixture. Then press the mixture into the meat with your hands. Step 2.
From ninjatestkitchen.com


BEST PRUNE, PEPPERCORN AND FRESH HERB-RUBBED ROAST BEEF ...
The anchovies may be an unexpected ingredient here, but they add rich umami notes without any trace of fishiness. To boost the marinade’s effect, we trim the silver skin and also poked the meat repeatedly with a fork. The roast beef tasted best after marinating for 48 hours, but 24 will work, too. Serve thinly sliced with fresh horseradish ...
From 177milkstreet.com


RECIPE - PEPPERCORN ROAST BEEF WITH BALSAMIC BEETS
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From lcbo.com


SOUS VIDE PEPPERCORN-CRUSTED ROAST BEEF | COOK'S ILLUSTRATED
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


PRIME RIB ROAST WITH MADEIRA GREEN PEPPERCORN SAUCE | RICARDO
With the rack in the middle position, preheat the oven to 500°F (260°C). Place the vegetables and the oil in the centre of a large double-layer sheet of foil. Season with salt and pepper. Close the papillote tightly. Set aside. In a bowl, combine the blue cheese (if …
From ricardocuisine.com


PEPPERCORN ROAST BEEF - ALL INFORMATION ABOUT HEALTHY ...
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. Step 4. If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out.
From therecipes.info


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