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Garlic and Tri-Pepper-Crusted Beef Roast with Balsamic Sauce
RecipeBeef Cuts
Garlic and Tri-Pepper-Crusted Beef Roast with Balsamic Sauce
Yield: Makes 24 servings
Tri-Pepper Crusted Beef Roast: 
Combine pepper and garlic. 
                                             Yield: about 3/4 cup

Press rub mixture evenly onto all surfaces of each beef roast. Place roasts, fat side up, on rack in shallow roasting pan(s). Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat. Do not add water. Do not cover. Roast in 350°F oven 1-1/4 to 1-3/4 hours for medium rare; 1-3/4 to 2-1/4 hours for medium doneness.

Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Skim fat from drippings.
Coarsely crushed or cracked mixed peppercorns (black, white, green and pink)1/3 cup
Minced garlic1/2 cup
Beef chuck eye (America's) roasts, tied if desired (3 to 4 pounds each)2 to 3
Balsamic Sauce:  
Meanwhile, bring vinegar to a boil in nonreactive 3-quart saucepan over high heat. Reduce heat and simmer, uncovered, 25 minutes or until reduced to 1/2 cup. Combine butter and flour; set aside. Add stock and pepper to saucepan. Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer 1 minute, stirring constantly. Keep warm.

                                             Yield: about 2 cups
Balsamic vinegar2 cups
Unsalted butter1/4 cup
All-purpose flour2 tablespoons
Beef stock1-1/2 cups
Coarse grind black pepper1/2 teaspoon
Per Order: 
Thinly slice 3 ounces roast; season with salt, as desired. Ladle 1 generous tablespoon Balsamic Sauce over beef.
SaltAs needed

Nutrition information per serving: 263 calories; 13 g fat (6 g saturated fat; 5 g monounsaturated fat); 95 mg cholesterol; 96 mg sodium; 6 g carbohydrate; 0.5 g fiber; 27 g protein; 5.4 mg niacin; 0.3 mg vitamin B6; 2.1 mcg vitamin B12; 3.6 mg iron; 23.6 mcg selenium; 8.8 mg zinc; 102.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of vitamin B6 and choline.
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