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.
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.
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.
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.
HERB & PEPPER CRUSTED RIB OF BEEF
Planning a dinner party? James Martin's crusted roast beef will wow your guests
Provided by James Martin
Categories Dinner
Time 2h40m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
- While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.
Nutrition Facts : Calories 694 calories, Fat 46 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 63 grams protein, Sodium 1.43 milligram of sodium
GRILLED PEPPERCORN-CRUSTED ROAST BEEF WITH PORT WINE SAUCE
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
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.
ROAST BEEF WITH PEPPERS
This moist, flavorful entree gets a bit of Italian flair from oregano and garlic. The sauteed peppers not only are a fresh-tasting accompaniment to the meat but look beautiful arranged on a platter around the sliced roast. -Jeanne Murray, Scottsbluff, Nebraska
Provided by Taste of Home
Categories Dinner
Time 3h35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Combine the water, bouillon, oregano, garlic, salt and pepper; pour over roast. , Cover and bake at 350° for 3 hours or until meat is tender. Remove roast to a warm serving platter. Let stand 10 minutes before slicing. , Meanwhile, in a large skillet, saute peppers in butter until tender. Serve peppers and pan juices with the roast. If desired, garnish with fresh oregano sprigs.
Nutrition Facts : Calories 253 calories, Fat 14g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 512mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein.
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- Set the roast to come up to room temperature while you heat your oven to 500º F. Once it comes up to temperature, set a timer for 30 minutes. This will help ensure that your oven will maintain the high heat needed to oven-sear the roast.
- Add the onions to a small roasting pan or nine-by-13-inch baking pan, toss with the oil, and season with salt and pepper. To give the onions a head start, place them in the oven for 10 to 15 minutes or just until softened and lightly golden around the edges.
- Meanwhile, mash together the butter, cracked pepper, rosemary, and garlic powder in a small bowl. Season the roast well with salt and evenly spread the butter over top.
- Set a timer for 20 minutes for a three-pound to four-pound roast. If your roast weighs more than four pounds, simply cook for five minutes per pound of meat, rounding up to the nearest minute.
- Without opening the oven door, turn the oven off and set a timer for two hours, keeping the oven door closed the whole time.
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