Peppercorn Roast Beef Recipe - Allrecipes.com
Peppercorn Roast Beef  Recipe
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Peppercorn Roast Beef
See how to make juicy, pepper-crusted tri-tip roast beef. See more
  • READY IN 1 hr

Peppercorn Roast Beef

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 tri-tip roast Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. 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. Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.
  3. 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. 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. 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. Preheat oven to 450 degrees F (230 degrees C).
  7. Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.
  8. 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. Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.
  10. 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. 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. Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.
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Footnotes

  • 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 (reduced-by-half veal stock), which is great for special-occasion sauces like this.
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Reviews More Reviews

Mar 16, 2014

Pepper lovers dream! Made exactly as specified in recipe and video. Don't be afraid of the pepper and be sure to use the balsamic vinegar in the sauce. They are the perfect blend of spicy and savory sweet. Just like all of the Chef John's recipes we have tried this was so simple to make and so delicious.

 
Feb 10, 2014

This turned out much better than I expected. Very tender. Used the gravy over white rice, also very good.

 

18 Ratings

Dec 11, 2014

I am not a good cook but my husband said that this steak was delicious. It was easy to prepare. Thank you, thank you, thank you. Sunday

 
Nov 02, 2014

Thank you very much for the recipe it is wonderful I rally like it so much . It is going to be a dinner for my family. We use to be together on sunday for dinner so I think I will be like a chef. jajajaja. I did whatever you said. I live in Rosarito, BCN in Mexico and I enjoy a lot Allrecipies. Thank you again.

 
Dec 03, 2014

I am in Florida and when I asked around almost every place from Sams club to my local butcher said they had never sold a tri-tip, not shocked as it is a west coast thing I grew up with a long time ago. Soooo, I decided why not go big. So I did it with a filet. Lets just say it was amazing. I cooked it a few minutes longer because my wife likes well done (my kids and I have no idea how she can eat it like that, may as well order beef jerky) but it was amazing. And the sauce was unbelievable.

 
Mar 06, 2015

I followed this roast beef and gravy recipe to a T, and they turned out amazing! I did however use a different cut of roast beef. It was so tender, very flavorful, so juicy and just so delicious. Thank you for sharing this easy to make recipe.

 
Feb 10, 2015

incredibly easy to make, and amazingly good. I mixed the ground pepper in oil before spreading it onto the meat

 
Dec 31, 2014

Loved it. I have ALWAYS grilled Tri-Tip. Decided to try...I Followed the Recipe it was Great! May be too Peppery for some...will do it again!

 

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Nutrition

  • Calories
  • 425 kcal
  • 21%
  • Carbohydrates
  • 6 g
  • 2%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 25.6 g
  • 39%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 40 g
  • 80%
  • Sodium
  • 862 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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