Pepper Crusted Roast Beef

Name: Pepper Crusted Roast Beef
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 servings
Ingredients: 3 pounds top sirloin; 1 tablespoon extra virgin olive oil; 1 to 1 ½ to 1 ½ tablespoon extra coarse sea salt; 2 tablespoons crushed peppercorns

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5.0

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
6 servings
Calories
420 kcal
Course
Main Course
Cuisine
American

Pepper Crusted Roast Beef

Ava Acevedo

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This peppercorn crusted oven roast beef is easy to make with only 4 ingredients! Tender and juicy with a crispy and thick pepper crust!

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Ingredients

Servings

3 pounds top sirloin or other lean beef roast
1 tablespoon extra virgin olive oil
1 to 1 ½ to 1 ½ tablespoon extra coarse sea salt (I use 1 1/2)
2 tablespoons crushed peppercorns (all black or mixed colors)

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Instructions

Remove outside fat layer (if any) and pat dry the sirloin with a paper towel. Spread a coat of olive oil, then rub the coarse salt.
Evenly cover the whole roast with the crushed peppercorns, pressing against the meat to have it stick.
Lay the meat on a grilling rack over a shallow pan, and let it rest for 30 minutes, while pre-heating the oven to 190 °C (375 °F).
Insert thermometer into the center of the roast and take it to the oven, uncovered.
Remove roast when meat thermometer reaches about 51 - 54° C (125 - 130 °F) for medium rare; 57-60 °C (135-140 °F) for medium.
Transfer roast to carving board and let it stand for at least 15 minutes to finish cooking before slicing. Temperature will continue to rise to about 57 °C (135 °F) for medium rare; or 63 °C (145°F) for medium.

Notes

Don't foil the meat during resting time, the vapor might reduce the crispiness of the peppercorn crust.
For less hot peppercorns, crush or grind them a few days in advance, and sieve through a mesh. Use only the larger pieces, not the powder.
Cooking time for a 3 pound roast will take roughly around 50 minutes to 1 hour for medium-rare, and about 10 to 15 minutes longer for medium. These are just an approximation and depend on many factors. If not using a meat thermometer, see post for other methods for checking doneness.