Peppercorn Beef Top Loin Roast
Peppercorn Beef Top Loin Roast is a flavorful and tender main course perfect for special occasions. This dish features a beef top loin roast seasoned with kosher salt, crushed black peppercorns, garlic, rosemary, thyme, and Dijon mustard. The roast is seared for a golden crust, then oven-roasted to your preferred doneness. After resting, it’s sliced thinly and served with sides like roasted vegetables or mashed potatoes, offering a hearty and elegant meal.
Ingredients
- 1 beef top round roast (4 pounds)
- 1/3 cup packed brown sugar
- 3 tablespoons whole peppercorns, crushed
- 4 garlic cloves, minced
- 3/4 teaspoon salt
- 1 large onion, finely chopped
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1-1/2 cups port wine
- 1-1/2 cups dry red wine
Instructions
- Preheat oven to 325° Trim fat from roast. If desired, tie roast with kitchen twines every 1-1/2 to 2 inches to help beef maintain shape while cooking. In a small bowl, combine brown sugar, peppercorns, garlic and salt. Rub over meat. Place in a shallow roasting pan.
- Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1 to 1-1/2 hours. Remove from oven, tent with foil and let stand for 15 minutes before slicing.
- Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in tomato paste and Worcestershire sauce until blended. Add wines. Bring to a boil; cook until liquid is reduced to about 1-1/2 cups. Serve with roast.
Nutrition
Calories: 444kcalCarbohydrates: 12gProtein: 32gFat: 26gSaturated Fat: 10gCholesterol: 99mgSodium: 275mgSugar: 9g
Tried this recipe?Let us know how it was!