Peppercorn Roast Beef

Recipe View Prepare the Garlic Paste: Place garlic and 1 pinch salt into a mortar and pestle; grind until a smooth paste forms. Mix in olive oil. (5 minutes)

Recipe View Season the Roast: Place roast in a baking dish; brush ½ of the garlic paste on one side. Season with 1 teaspoon salt. (2 minutes)

Recipe View Apply Peppercorn Crust: Combine peppercorns in a small bowl; press ½ into the garlic paste on the roast. Flip the roast; brush the other side with the remaining ½ garlic paste, season with 1 teaspoon kosher salt, and press the remaining ½ peppercorn mixture into the garlic paste until the entire roast is covered. (8 minutes)

Recipe View Chill (Optional): Place roast on a rack set in the baking dish; refrigerate uncovered for 8 hours to overnight to dry out the surface, enhancing browning. (8 hours)

Recipe View Rest at Room Temperature: The next day, let the roast stand at room temperature for 1 hour before cooking to ensure even cooking. (1 hour)

Recipe View Sear in Butter: Melt butter in a large ovenproof skillet; turn off the heat. Place roast into skillet; flip to coat both sides with butter. Season with salt if desired. (5 minutes)

Recipe View Roast: Preheat the oven to 450 degrees F (230 degrees C). Cook in the preheated oven for 15 minutes; flip roast. Reduce the oven temperature to 200 degrees F (95 degrees C); cook until the peppercorn crust is lightly browned and an instant-read meat thermometer, inserted into the center, reads 130 degrees F (54 degrees C), about 15 minutes more. (30 minutes)

Recipe View Rest the Roast: Transfer roast to a platter; tent loosely with aluminum foil. Let roast stand for at least 15 minutes before carving. (15 minutes)

Recipe View Prepare the Pan Sauce: Heat skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, to remove raw taste, about 2 minutes; whisk in veal stock. (3 minutes)

Recipe View Simmer the Sauce: Increase heat to medium-high; bring sauce to a boil, then reduce heat to medium-low. Simmer sauce, stirring constantly, until slightly thickened and reduced by half, about 10 minutes; season with salt and cayenne pepper. Stir in balsamic vinegar and any accumulated juices from meat platter into sauce. (12 minutes)

Recipe View Carve and Serve: Carve roast against the grain, starting at the smallest corner. Serve slices on warmed plates drizzled with the luscious pan sauce.