Name: Peppercorn Roast Beef
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Garlic, coarsely chopped - 3 cloves; Kosher salt to taste - 3 cloves; Olive oil - 1 tablespoon; Beef tri-tip roast at room temperature, trimmed - 1 (3 pound); Kosher salt, or to taste, divided - 2 teaspoons; 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 tablespoon; All-purpose flour - 1 ⅓ tablespoons; Rich veal stock - 3 cups; Salt, or to taste - 1 pinch; Cayenne pepper, or to taste - 1 pinch; Balsamic Vinegar - 1 tablespoon

Ingredients for - Peppercorn Roast Beef

1. Garlic, coarsely chopped 3 cloves

2. Kosher salt to taste 3 cloves

3. Olive oil 1 tablespoon

4. Beef tri-tip roast at room temperature, trimmed 1 (3 pound)

5. Kosher salt, or to taste, divided 2 teaspoons

6. Whole black peppercorns, coarsely ground 1 tablespoon

7. Whole white peppercorns, coarsely ground 1 tablespoon

8. Whole green peppercorns, coarsely ground 1 tablespoon

9. Whole pink peppercorns, coarsely ground 1 tablespoon

10. Butter 1 tablespoon

11. All-purpose flour 1 ⅓ tablespoons

12. Rich veal stock 3 cups

13. Salt, or to taste 1 pinch

14. Cayenne pepper, or to taste 1 pinch

15. Balsamic Vinegar 1 tablespoon

How to cook deliciously - Peppercorn Roast Beef

1 . Stage

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

2 . Stage

Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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

7 . Stage

Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.

8 . Stage

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.

9 . Stage

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

10 . Stage

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.

11 . Stage

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.

12 . Stage

Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.