Peppercorn Crusted Roast Beef With Horseradish Mashed Potatoes Recipes

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.

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.

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.

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.