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.

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.

Roast Beef with Peppercorn Wine Sauce
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