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Peppercorn-Crusted Roast Beef

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner
Peppercorn-Crusted Roast Beef
Ingredients
  • 3 cloves garlic, coarsely chopped
  • kosher salt to taste
  • 1 tablespoon olive oil
  • 1 (3 pound) beef tri-tip roast at room temperature, trimmed
  • 2 teaspoons kosher salt, or to taste, divided
  • 1 tablespoon whole black peppercorns, coarsely ground
  • 1 tablespoon whole white peppercorns, coarsely ground
  • 1 tablespoon whole green peppercorns, coarsely ground
  • 1 tablespoon whole pink peppercorns, coarsely ground
  • 1 tablespoon butter
  • 1 1/3 tablespoons all-purpose flour
  • 3 cups rich veal stock
  • 1 pinch salt, or to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 tablespoon balsamic vinegar
Instructions
1
Begin by placing garlic and a small amount of salt into a mortar and pestle; grind until you have a smooth paste. Combine olive oil with the garlic paste.
2
Place the roast in a baking dish; brush half of the garlic paste onto one side. Add an additional teaspoon of salt to season.
3
In a separate bowl, combine peppercorns; press half of the ground mixture into the garlic paste on the roast. Flip the roast over and brush the other side with the remaining half of the garlic paste, season with another teaspoon of salt, and press the remaining peppercorn mixture into the garlic paste to cover the entire roast.
4
Place the roast on a rack over the baking dish and refrigerate it uncovered overnight to dry out, if desired. The next day, let the roast sit for 1 hour to come to room temperature.
5
Melt butter in a large oven-safe skillet; turn off the heat. Place the roast into the skillet and flip to coat both sides with butter. If desired, add an additional pinch of salt.
6
Preheat your oven to 450 degrees F (230 degrees C).
7
Cook the roast in the preheated oven for 15 minutes; flip it. Reduce the heat to 200 degrees F (95 degrees C). Continue cooking until the pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center, reads 130 degrees F (54 degrees C), which should take about 15 minutes more.
8
Transfer the roast to a platter; tent it loosely with aluminum foil. Let the roast stand for at least 15 minutes.
9
Heat the skillet with the pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, to remove any raw taste, 2 minutes. Whisk in veal stock.
10
Increase the heat to medium-high; bring the sauce to a boil, then reduce it to medium-low. Simmer the sauce, stirring constantly, until it's slightly thickened and reduced by half, about 10 minutes. Season with salt and cayenne pepper. Stir in balsamic vinegar and any accumulated juices from the meat platter into the sauce.
11
Carve the roast against the grain, starting at the smallest corner. Serve slices on warmed plates drizzled with sauce.