PEPPERCORN BEEF TOP LOIN ROAST
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
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 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
MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST
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
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
PEPPERCORN ROASTED BEEF TENDERLOIN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
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 PRIME RIB OF BEEF WITH PINK AND GREEN PEPPERCORN CRUST
If you're looking for THE recipe to make for your next roast beef dinner - this is it! I love the peppery crust on this. Make sure you check out the recipe for Rosemary Popovers that are so good made with the beef drippings.
Provided by evelynathens
Categories One Dish Meal
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Let rib roast stand at room temperature 1 hour.
- Preheat oven to 500°F.
- Make crust: In a small bowl combine all crust ingredients, stirring to form a paste.
- Pat beef dry and season.
- In a pan, roast beef, ribs side down, 30 minutes.
- Transfer beef to a platter.
- (if you are making Rosemary Popovers to accompany the roast - the recipe is in My Recipes - then save 5 tablespoons of drippings and then discard the rest).
- Reduce oven temperature to 350°F.
- Return beef to roasting pan, ribs side down, and spread with peppercorn paste.
- Roast beef 1 - 1 ¼ hours longer, or until a meat thermometer registers 135F for medium-rare.
- Transfer to a cutting board.
- Let stand, covered loosely, at least 20 minutes and up to 30 minutes before carving.
- Make sauce: Skim fat from drippings in roasting pan.
- Add wine and deglaze over moderately-high heat, scraping up browned bits.
- Boil until reduced by about half and transfer to a saucepan.
- Add broth and boil 5 minutes.
- In a small bowl, dissolve cornstarch in Worcestershire Sauce and water and add to saucepan in a stream, whisking.
- Bring to a boil, whisking, and boil 1 minute.
- Season.
Nutrition Facts : Calories 1590.4, Fat 137.8, SaturatedFat 57.7, Cholesterol 338.2, Sodium 893.8, Carbohydrate 5.5, Fiber 0.1, Sugar 2.1, Protein 73.7
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.
ROAST BEEF WITH PEPPERCORN-HERB CRUST
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
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.
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