Roast Beef with Peppercorn Wine Sauce


June 18, 2015

You can also make the recipe with more price-conscious beef oven roasts such as Eye of Round or Sirloin Tip.
120 Minutes

  • Prep: 5 mins
  • Cook: 2 hrs
  • Yields: 6 Servings


2 lb (1 kg) Beef Premium Oven Roast (e.g. Top Sirloin, Boneless Rib or Prime Rib)

5 cloves garlic, cut into slivers

Sea salt and coarsely ground pepper

Peppercorn Wine Sauce (recipe follows)


Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with coarse salt and pepper. Place, fat side up, on rack in shallow roasting pan (no water is necessary). Insert oven-safe meat thermometer into centre of roast, avoiding fat or bone. Oven-sear by placing uncovered roast in preheated 450°F (230°C) oven for 10 minutes.

Reduce heat to 275°F (140°C). Cook until thermometer reads 145°F(63°C) for medium-rare, about 2 hours. Remove from oven.

Place roast on cutting board; cover with foil and let stand for at least 15 minutes. Meanwhile, make Peppercorn Wine Sauce. Carve roast into thin slices and serve with hot sauce.

Peppercorn Wine Sauce: Drain off all but 2 tbsp (30 mL) fat from pan. Heat pan drippings in roasting pan over medium-high heat. Stir in 2 tbsp (30 mL) all-purpose flour; cook, stirring constantly, for 1 minute. Gradually stir in 1 cup (250 mL) EACH sodium-reduced beef broth and red wine or Madeira and 2 tsp (10 mL) cracked mixed peppercorns. Cook, stirring up any browned bits from bottom of pan. Whisk until sauce boils and thickens, about 4 minutes. Makes 1-1/4 cups (300 mL).


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