Recipe by Chef John
"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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garlic, coarsely chopped
kosher salt to taste
1 (3 pound)
beef tri-tip roast at room temperature, trimmed
kosher salt, or to taste, divided
whole black peppercorns, coarsely ground
whole white peppercorns, coarsely ground
whole green peppercorns, coarsely ground
whole pink peppercorns, coarsely ground
1 1/3 tablespoons
rich veal stock
salt, or to taste
cayenne pepper, or to taste
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.
This turned out much better than I expected. Very tender. Used the gravy over white rice, also very good.
Loved it. Wouldn't change a thing. 6 out 6 in our household loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Peppercorn Roast Beef
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 230
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