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Peppercorn roast beef with onion gravy
Peppery roast beef served with gravy made with onions, rosemary, and white wine.
YIELDS
6
TO
8
Ingredients
- 1 top sirloin roast, approx. 1.8 kg (4 lb)
- 4 yellow onions, thinly sliced
- 1 tablespoon olive oil
- Kosher salt, to season
- 1/4 cup (57 g) unsalted butter, room temperature
- 2 tablespoons cracked black pepper
- 1 tablespoon finely chopped rosemary
- 1/2 teaspoon garlic powder
- 3 tablespoons flour
- 2 tablespoons (30 ml) brandy, white wine, or red wine, optional
- 2 1/2–3 cups (625–750 ml) low sodium beef stock
- Prepared horseradish
Directions
- Set the roast to come up to room temperature while you heat your oven to 500º F. Once it comes up to temperature, set a timer for 30 minutes. This will help ensure that your oven will maintain the high heat needed to oven-sear the roast.
- Add the onions to a small roasting pan or nine-by-13-inch baking pan, toss with the oil, and season with salt and pepper. To give the onions a head start, place them in the oven for 10 to 15 minutes or just until softened and lightly golden around the edges. Remove the onions from the oven, give them a stir, and set aside. Allow the oven to heat for an additional 10 minutes.
- Meanwhile, mash together the butter, cracked pepper, rosemary, and garlic powder in a small bowl. Season the roast well with salt and evenly spread the butter over top. If using a leave-in digital probe thermometer which I highly recommend, insert it into the center of the roast and set the temperature alarm for 135º F for medium rare. Place the roast on top of the onions and return to the oven.
- Set a timer for 20 minutes for a three-pound to four-pound roast. If your roast weighs more than four pounds, simply cook for five minutes per pound of meat, rounding up to the nearest minute.
- Without opening the oven door, turn the oven off and set a timer for two hours, keeping the oven door closed the whole time.
- After two hours, remove the roast from the oven, transfer it to a cutting board, tent it with aluminum foil, and set it aside while you prepare the gravy.
- Place the roasting pan with the onions over medium heat and bring to a sizzle. Scatter over the flour, stir in, and cook for two minutes. Deglaze the pan with the brandy or wine, if using, then slowly begin whisking in two and a half cups of beef stock. Bring to a simmer and cook until thickened, adding more stock if needed to reach your desired gravy consistency.
- Slice the roast, transfer the gravy to a gravy boat, and serve with horseradish. Enjoy!
