Sunday, May 6, 2012

Peppercorn Crusted Roast Beef

For the beef-
Season and Grill:
1 trimmed Tip Roast, 1.5 lbs
Salt and coarsely ground black peppercorns
gorgonzola crumbles (optional)

Preheat one side of the grill to high; leave the other side unlit. 
Season roast with salt, then press top and bottom into cracked black pepper.  

Grill over direct heat for 5 minutes, then turn roast over and grill 5 minutes more.  Transfer beef to the unlit side of grill and roast to an internal temperature of 140°, 30 to 40 minutes, turning every 10 minutes.  Remove roast from grill; let rest 5-10 minutes before carving very thin slices.

Port Reduction Sauce
Saute in olive oil or butter spray, or in 1 tsp olive oil:
2 T chopped shallots

1 T softened butter
1 ½ t Dijon Mustard
1 t all-purpose flour

Add and Reduce; Finish with:
1 ½ cups tawny port
½ cup chicken broth
¼ t red wine vinegar
Salt and pepper to taste

Saute shallots in a saucepan over medium-high heat until beginning to brown, 1-2 minutes.

Combine 1 T butter, Dijon and flour in a small bowl, and set aside.

Add port and broth to shallots.  Bring to boil and reduce to ½ cup.  Whisk butter-flour mixture into sauce and simmer until thickened, about 1 minute.  Finish with vinegar, salt and pepper.

Drizzle port sauce over thinly sliced roast beef, and top with crumbled gorgonzola cheese.  Big wow factor. 

If you prefer to oven roast, sear the meat in a skillet on the stove, then roast at 400°.  

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