The horseradish and cracked pepper crust makes simple seem special. Use any oven roast for the recipe: Tenderloin, Sirloin Tip, Strip Loin, Top Sirloin or Inside Round. To crack the peppercorns, place them in a sturdy plastic freezer bag and crush with the back of a heavy skillet or hammer.
Prep: 15 mins
Cook: 1 hr 30 mins
¼ cup (50 mL) prepared horseradish
2 tbsp (30 mL) cracked multi-coloured peppercorns
1 tsp (5 mL) coarse salt, like a kosher or Maldon salt
3 lb (1.36 kg) Beef Oven Roast
1 ½ cups (375 mL) low sodium beef broth
1 tbsp (15 mL) cornstarch
Salt and pepper
Combine horseradish, peppercorns and coarse salt; rub all over roast. Place fat-side-up, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast (try a programmable thermometer).
4 Chef-it-up Gravy Tips Try out one of our tips below for a gourmet touch.
TIP 1: Substitute 1/2 cup (125 mL) of beef broth with red wine. Before adding broth to pan, pour in wine, stirring and scraping up any brown bits (as above). Cook over high heat to reduce by half, about 2 minutes. Add 1-1/2 cups beef broth and finish as above.
TIP 2: Add a few sprigs of fresh thyme or rosemary to beef broth while simmering. No need to chop the herbs as the leaves will fall off the stem as the gravy cooks. Remove stems before serving.
TIP 3: Add 2 tbsp (30 mL) butter to the completed gravy to add rich flavour.
TIP 4: Before adding beef broth, add a splash (about 2 tbsp) of balsamic vinegar to hot pan; cook, stirring for 30 seconds over high heat. Stir in the beef broth and finish as above.
We take your interest in our newsletter as a compliment and respect your right to privacy. We will not share or distribute your personal information and you can opt out anytime. We hope you enjoy our newsletter, thank you for Joining Us! ~Canada Beef