Roast Beef with Peppercorn Wine Sauce

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

RatingDifficultyBeginner

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Yields6 Servings
Prep Time5 minsCook Time2 hrsTotal Time2 hrs 5 mins

 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)

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 145°F(63°C) for medium-rare, about 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.

4

PEPPERCORN WINE SAUCE: Drain off all but 2 tbsp fat from roasting pan (reserving the drained fat for the Yorkies). 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

 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)

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 145°F(63°C) for medium-rare, about 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.

4

PEPPERCORN WINE SAUCE: Drain off all but 2 tbsp fat from roasting pan (reserving the drained fat for the Yorkies). 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
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