Peppercorn Roast Beef

4.7
(62)
45 Reviews
15 Photos

For this peppercorn roast beef, we're going to roast a cut of the tri-tip that many grill during the summer. It works perfectly for this and is a 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.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on January 22, 2025
15
15
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Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
15 mins
Total Time:
1 hr
Servings:
6
Yield:
1 tri-tip roast
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Ingredients

Original recipe (1X) yields 6 servings

  • 3 cloves garlic, coarsely chopped

  • 1 pinch kosher salt, or 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 unsalted butter

Pan sauce:

  • 1 ⅓ tablespoons all-purpose flour

  • 3 cups rich veal stock

  • 1 pinch kosher salt, or to taste

  • 1 pinch cayenne pepper, or to taste

  • 1 tablespoon balsamic vinegar

Directions

  1. Place garlic and 1 pinch salt into a mortar and pestle; grind until a paste forms. Mix olive oil into garlic paste.

  2. Place roast in a baking dish; brush 1/2 garlic paste on one side. Season with 1 teaspoon salt.

  3. Combine peppercorns in a small bowl. Press 1/2 ground peppercorn mixture into garlic paste on roast. Flip roast; brush other side with remaining 1/2 garlic paste, season with 1 teaspoon kosher salt, and press remaining 1/2 peppercorn mixture into garlic paste until entire roast covered.

  4. Place roast on a rack over the baking dish and refrigerate uncovered overnight to dry out (if desired). The next day, let roast stand 1 hour to reach room temperature.

  5. Melt butter in a large ovenproof skillet; turn off heat. Place roast into skillet; flip to coat both sides with butter. Season with salt if desired.

  6. Preheat the oven to 450 degrees F (230 degrees C).

  7. Cook in the preheated oven for 15 minutes; flip roast. Turn oven down to 200 degrees F (95 degrees C). Cook until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center reads 130 degrees F (54 degrees C), about 15 minutes more.

  8. Transfer roast to a platter; tent loosely with aluminum foil. Let roast stand at least 15 minutes.

  9. Heat skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, to remove raw taste, 2 minutes. Whisk in veal stock.

  10. Increase heat to medium-high; bring sauce to a boil, then reduce heat to medium-low. Simmer sauce, stirring constantly, until slightly thickened and reduced by half, about 10 minutes. Season with salt and cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into sauce.

  11. Carve roast against the grain, starting at the smallest corner. Serve slices on warmed plates drizzled with sauce.

Cook's Notes:

For stock, you can use beef, veal, chicken, or my favorite, oxtail stock.

Most fancy grocery stores will sell frozen veal stock or demi-glace (veal stock that's been reduced by half), which is great for special occasion sauces like this.

105 home cooks made it!

Nutrition Facts (per serving)

425 Calories
26g Fat
6g Carbs
40g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 425
% Daily Value *
Total Fat 26g 33%
Saturated Fat 10g 50%
Cholesterol 126mg 42%
Sodium 862mg 37%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 40g 80%
Vitamin C 8mg 9%
Calcium 38mg 3%
Iron 5mg 28%
Potassium 593mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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