Pepper Crusted Roast Beef
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
420 kcal
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Course
Main Course
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Cuisine
American
Pepper Crusted Roast Beef
Description
The preparation involves removing an outside fat layer from the top sirloin or lean beef roast, patting it dry, then coating it with olive oil and sea salt before pressing crushed peppercorns onto the surface. The roast rests uncovered to absorb flavors while the oven preheats to 190°C (375°F). A meat thermometer is used to monitor the internal temperature to achieve the desired doneness: about 51-54°C (125-130°F) for medium rare, 57-60°C (135-140°F) for medium.
Once removed from the oven, the beef rests uncovered on a carving board for at least 15 minutes to let the juices redistribute. The crust formed by the peppercorns offers a sharp, rustic spiciness contrasting the savory, tender meat inside. Avoid covering the roast during resting to keep the peppercorn crust crisp.
Serve this pepper-crusted roast sliced thinly, suitable for dinners or sandwiches, where the peppery and salty crust complements the meat's natural flavor.
Cooking times may vary; using a thermometer is the best way to check doneness. Crushing peppercorns in advance and sifting out finer powder results in a less intense spice crust by using only larger pepper pieces.
Ingredients
- 3 pounds top sirloin or other lean beef roast
- 1 tablespoon extra virgin olive oil
- 1 to 1 ½ to 1 ½ tablespoon sea salt I use 1 1/2, extra coarse
- 2 tablespoons crushed peppercorns (all black or mixed colors)
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
- Do not cover the roast during resting to maintain the crisp peppercorn crust.
- For milder peppercorn flavor, crush peppercorns days ahead and sift out finer powder, using only larger pieces.
- Cooking time for a 3-pound roast is roughly 50 minutes to 1 hour for medium-rare, with 10 to 15 minutes longer for medium; use a meat thermometer for accuracy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 420kcal | 21% |
| Protein | 69.1g | 138% |
| Fat | 15.6g | 24% |
| Net Carbohydrates | 0.9g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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