Canadian-Beef-Oven-Roast-with-Peppercorn-Wine-Sauce

Roast Beef with Peppercorn Wine Sauce and Make-ahead Glazed Beets

This delicious roast is infused with garlic and seasoned simply with a rub made from crushed peppercorns. Use multi-coloured peppercorns for the best look. The simple wine sauce is made from the pan drippings. Simple to prep - this roast is ready for the oven in 5 minutes.

RatingDifficultyBeginner

ShareTweetSaveShare

Canadian-Beef-Oven-Roast-with-Peppercorn-Wine-Sauce

Yields10 Servings
Prep Time15 minsCook Time2 hrs 5 minsTotal Time2 hrs 20 mins

 4 lb (2 kg) Beef Oven Roast (e.g. Strip Loin, Rib and Top Sirloin)
 5 cloves garlic, cut into slivers
  Sea salt and coarsely ground pepper
  Peppercorn Wine Sauce (recipe follows)
  Glazed Beets (recipe follows)

1

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.

2

Reduce heat to 275°F (140°C). Cook until thermometer reads 145ºF (63ºC) for medium-rare, about 2 to 2-1/2 hours. Remove from oven.

3

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 and Glazed Beets (recipe follows).

4

PEPPERCORN WINE SAUCE: Drain off all but 2 tbsp fat from roasting pan. Heat pan drippings in roasting pan over medium-high heat. Whisk in 2 tbsp all-purpose flour; cook, stirring constantly, for 1 minute. Gradually whisk in 1 cup EACH sodium-reduced beef broth and red wine and 2 tsp 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.

Ingredients

 4 lb (2 kg) Beef Oven Roast (e.g. Strip Loin, Rib and Top Sirloin)
 5 cloves garlic, cut into slivers
  Sea salt and coarsely ground pepper
  Peppercorn Wine Sauce (recipe follows)
  Glazed Beets (recipe follows)

Directions

1

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.

2

Reduce heat to 275°F (140°C). Cook until thermometer reads 145ºF (63ºC) for medium-rare, about 2 to 2-1/2 hours. Remove from oven.

3

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 and Glazed Beets (recipe follows).

4

PEPPERCORN WINE SAUCE: Drain off all but 2 tbsp fat from roasting pan. Heat pan drippings in roasting pan over medium-high heat. Whisk in 2 tbsp all-purpose flour; cook, stirring constantly, for 1 minute. Gradually whisk in 1 cup EACH sodium-reduced beef broth and red wine and 2 tsp 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.

Roast Beef with Peppercorn Wine Sauce and Make-ahead Glazed Beets
2 replies
  1. Joyce
    Joyce says:

    If you haven’t made roast beef in awhile or if you’ve never made roast beef, take this recipe for a test drive. Super simple with amazing results. Use a meat thermometer to make sure that you get just the doneness that you want.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply