GRILLED PEPPERCORN-CRUSTED ROAST BEEF WITH PORT WINE SAUCE
Living in Florida I love to find great recipes that can be grilled outside to keep the house cooler. This is one I found in Cuisine at Home Magazine and I added garlic powder to the seasoning. This isn't your large standard size roast that feeds a group but rather a small 1 or 1 1/4 pound Eye of Round Beef Roast. If it is tricky to find this size, ask the butcher to cut a larger one in half, or buy the larger roast and cut in half and freeze one of the parts for another time. This was served with horseradish mashed potatoes.
Provided by diner524
Categories Roast Beef
Time 1h
Yield 1/2 cup of sauce, 2 serving(s)
Number Of Ingredients 13
Steps:
- For the roast:.
- Heat one side of the grill to high; leave the other side unlit.
- Season the roast with salt and garlic powder on all sides, then press top and bottom into cracked black pepper.
- Grill roast over direct heat for 5 minutes, then turn roast over and grill 5 minutes more. Transfer beef to the unlit side of grill and roast to an internal temperature of 140 degrees, 30-40 more minutes, turning every ten minutes. Remove roast from grill and let it rest 5-10 minutes before slicing.
- For the Sauce:.
- Saute shallots in 1 teaspoon butter in a saucepan over medium-high heat, until beginning to brown, 1-2 minutes.
- Combine 1 tablespoon butter, Dijon and flour in a small bowl; set aside.
- Add Port and broth to shallots. Bring to a boil and reduce to 1/2 cup, 10-12 minutes. Strain and discard shallots; return liquid to pan and bring to a simmer over medium heat. Whisk butter-flour mixture into sauce and simmer until thickened, 1 minute. Finish with vinegar, salt and pepper to taste.
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Maddox Elliott
elliottmaddox@hotmail.frThis recipe is a keeper! I've made it several times and it's always a hit.
Craig Davies
c.d@aol.comI'm thinking of trying this recipe with a different type of beef. I think it would be delicious with flank steak or skirt steak.
Osarugue Matida
matida-osarugue27@hotmail.comThis is a great recipe for a special occasion. It's sure to impress your guests.
Balram Luitel
luitel@yahoo.comI'm not a big fan of port wine, so I used a different type of red wine. It still turned out great!
Jolly Fatty
jolly.f@yahoo.comI followed the recipe exactly and it turned out great! I'm definitely making this again.
Dalvi Rodríguez
dalvir80@yahoo.comI think this recipe would be better with a different type of sauce.
Hedaya Elsenawy
hedaya.e47@gmail.comThe beef was a little dry for my taste.
Topendra Kc
topendra-k@hotmail.comI'm not sure if I did something wrong, but my sauce didn't turn out as thick as I would have liked.
Lemon Das
l-das24@aol.comI accidentally overcooked the beef a little bit, but it was still really good.
Jskdkskkssllslsls lslsisi
lslsisij@aol.comThis recipe is a little bit time-consuming, but it's worth the effort. The beef is so juicy and flavorful.
tyree williams
williamstyree@hotmail.comI'm thinking of trying this recipe with venison next time. I think it would be amazing!
destiny Edwards
e-d@aol.comI had some leftover roast beef and used it to make sandwiches the next day. They were delicious!
Thisisasentence
thisisasentence40@hotmail.comI've made this recipe several times now and it always turns out perfectly. It's definitely a keeper!
Imtiaz ahmed
ahmed.imtiaz@gmail.comI'm not a fan of port wine, so I used red wine instead. It turned out great!
Austin Lyrics
lyrics@hotmail.comThis dish was a hit at my dinner party. Everyone raved about the flavor and tenderness of the beef.
Lyndy Roost
lyndy_roost78@hotmail.comI love the peppercorn crust on this roast beef. It adds a delicious savory flavor.
Safik Khani
khani.safik4@hotmail.comThis recipe seemed a bit intimidating at first, but it was actually pretty easy to follow. And the results were worth it!
KATEWA JAPHET
k_j72@yahoo.comI'm not a huge fan of roast beef, but this recipe changed my mind. So tender, juicy, and flavorful!
Stephanie Buyher
bs21@hotmail.comThis is the best roast beef recipe I've ever tried! The port wine sauce is unbelievable.