1 3/4 pounds tenderloin (rump roast), about 2 1/4 inches in diameter, tied with string
1 teaspoon black peppercorns
1 teaspoon white peppercorns
1 teaspoon green peppercorns in brine
1 teaspoon coarse sea salt
1 teaspoon dried thyme leaves
1/2 teaspoon peanut oil
Other necessary recipes:
Mashed Potatoes
Roast Beef in Pepper Crust Recipe at Cooking.com
DIRECTIONS
Allow the meat to stand at room temperature for 1 hour before you cook it. Preheat the oven to 475 degrees F. Place a cast-iron or porcelain baking dish or roasting pan large enough for the roast in the oven to preheat.
Combine the 3 types of peppercorns with the coarse salt in a mortar. Grind together, and add the thyme; mix well. Pat the roast dry and brush it with the oil. Season evenly with the ground herbs and spices.
Place a rack in the baking dish so that the meat will be exposed to heat on all sides. Place the meat o n the rack and cook for 30 minutes. Turn off the oven and let the roast rest in the oven for another 10 minutes without opening the oven door.
TO SERVE:
Slice the roast 1/2 inch thick, the slices will be cooked pink throughout. Arrange on a warm plate and serve with Mashed Potatoes garnished with thyme.
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