Roasted Striploin au Poivre
Roasted Striploin au Poivre
Steak with a creamy peppercorn sauce -- yum!
Ingredients
- 1 striploin beef roast, excess fat trimmed (1-5 lb. roast)
- 2 teaspoons Salt
- 2 tablespoons dijon mustard
- 2 tablespoons mixed whole peppercorns, coarsely crushed
- 2 tablespoons mixed whole peppercorns, coarsely crushed
- 0.333333 cup shallots, minced
- 3.5 cups canned beef broth
- 0.333333 cup cognac or brandy
- 1 cup heavy cream
- 1 tablespoon whole unsalted butter
Instructions
- Place rack in center of oven and preheat to 500°.
- Place beef, fat side up, in shallow roasting pan.
- Sprinkle beef with salt.
- Spread mustard over top of beef.
- Sprinkle 2 tablespoons crushed peppercorns over mustard mixture.
- Roast beef for 15 minutes.
- Reduce heat to 325°.
- Roast until meat thermometer inserted into center of beef registers 125°.
- For medium-rare, tent the roast loosely with foil if crust browns too quickly for 45 minutes to an hour (check the temperature every 20 minutes or so).
- Transfer the beef to platter.
- Tent roast with foil to keep warm.
- Pour pan juices into a 2 cup glass measuring cup (do not clean pan).
- Freeze juices for 10 minutes.
- Spoon 1 tablespoon of fat off the top of frozen pan juices and drop into the roasting pan.
- Reserve the remaining pan juice on the side.
- Melt fat in the same roasting pan over medium high heat.
- Add shallots and sauté‚ until tender, scraping up any browned bits from bottom of pan, about 2 minutes.
- Remove pan from heat.
- Add canned beef broth, then cognac (liquid may ignite).
- Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes.
- Add reserved pan juices and the remaining 1 teaspoon of crushed peppercorns.
- Add in cream and reduce by one third.
- Swirl in one tablespoon unsalted butter.
- Transfer pan juices to sauceboat.
- Carve roast and serve with juices.
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