📝 About This Recipe
This Peppercorn Crusted Roast Beef is the ultimate centerpiece, featuring a thick, aromatic crust of multi-colored peppercorns that yields to a perfectly tender, succulent interior. By combining the sharp bite of black, green, and pink peppercorns with a slow-roasting technique, we achieve a depth of flavor that is both sophisticated and deeply satisfying. It is a timeless dish that celebrates the natural richness of high-quality beef, elevated by a silky red wine reduction made from the pan drippings.
🥗 Ingredients
The Roast
- 4-5 pounds Standing Rib Roast or Beef Tenderloin (at room temperature, tied with kitchen twine)
- 2 tablespoons Extra Virgin Olive Oil
The Peppercorn Crust
- 2 tablespoons Whole Black Peppercorns (toasted)
- 1 tablespoon Whole Pink Peppercorns (toasted)
- 1 tablespoon Whole Green Peppercorns (toasted)
- 1.5 tablespoons Kosher Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Thyme
The Pan Bed & Red Wine Jus
- 1 large Yellow Onion (thickly sliced)
- 2 medium Carrots (roughly chopped)
- 3 sprigs Fresh Rosemary
- 2 cups Beef Stock (low sodium)
- 1 cup Dry Red Wine (such as Cabernet or Merlot)
- 2 tablespoons Unsalted Butter (cold)
- 1 tablespoon All-Purpose Flour
👨🍳 Instructions
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1
Remove the beef from the refrigerator at least 1 hour before cooking to allow it to reach room temperature, ensuring even cooking throughout.
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2
Preheat your oven to 450°F (230°C). In a small dry skillet over medium heat, toast the black, pink, and green peppercorns for 2-3 minutes until they become fragrant.
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3
Place the toasted peppercorns in a mortar and pestle or a spice grinder. Pulse or crush them coarsely; you want a rustic texture, not a fine powder.
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4
In a small bowl, combine the crushed peppercorns, kosher salt, garlic powder, onion powder, and dried thyme to create the spice rub.
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5
Pat the beef completely dry with paper towels. Rub the entire surface of the meat with olive oil, then generously press the peppercorn mixture into all sides of the beef until well-coated.
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6
In a heavy roasting pan, scatter the sliced onions, carrots, and rosemary sprigs. Place a roasting rack over the vegetables and set the beef on the rack.
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7
Place the roast in the oven and cook at 450°F for 15 minutes to sear the crust and lock in the juices.
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8
Reduce the oven temperature to 325°F (165°C) and continue roasting. For medium-rare, cook until the internal temperature reaches 125°F (52°C) on a meat thermometer (usually 15-20 minutes per pound).
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9
Once the desired temperature is reached, transfer the beef to a cutting board and tent loosely with foil. Let it rest for at least 20 minutes.
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10
While the meat rests, place the roasting pan on the stovetop over medium heat. Discard the rosemary sprigs. Stir in the flour and cook for 1 minute, scraping up the browned bits (fond) from the bottom of the pan.
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11
Whisk in the red wine and beef stock. Simmer for 8-10 minutes until the liquid reduces by half. Strain the sauce through a fine-mesh sieve into a small saucepan, then whisk in the cold butter for a glossy finish.
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12
Remove the twine from the roast, slice into 1/2-inch thick pieces, and serve immediately with the warm red wine jus drizzled over the top.
💡 Chef's Tips
Always use a meat thermometer rather than relying solely on time, as every oven and cut of meat varies. Toasting the peppercorns before crushing them releases essential oils that provide a much deeper, more complex flavor profile. Do not skip the resting period; resting allows the juices to redistribute, ensuring the meat stays moist when sliced. If you prefer a milder crust, you can substitute half of the peppercorns with toasted mustard seeds or coriander seeds.
🍽️ Serving Suggestions
Pair with a bold, tannic red wine like a Cabernet Sauvignon or a Syrah to complement the spicy peppercorn crust. Serve alongside creamy garlic mashed potatoes or a decadent potato gratin to soak up the red wine jus. Honey-glazed roasted carrots or charred asparagus provide a beautiful color and sweetness to balance the savory beef. A side of freshly prepared horseradish cream sauce adds a classic, sharp contrast that cuts through the richness of the meat.