Serves 12
115 min
Roast Beef with Potatoes and Green Peppercorns
Recipe GLPR176bb4a4b91b5b
A classic elegant roast featuring a large beef top round seared at high heat, then finished to a perfect medium-rare, surrounded by roasted potatoes and enriched with a tangy green peppercorn and Dijon mustard sauce made from the pan drippings.
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Ingredients
1 large beef top round roast (8 to 10 pounds)
Kosher salt, to taste
Freshly ground black pepper, to taste
4 pounds small potatoes, washed and dried
4 ounces green peppercorns in brine, drained
1/2 cup Dijon mustard
4 cups low-sodium beef stock
1 lemon, juiced
Directions
Preheat your oven to 500 degrees Fahrenheit. Pat the beef top round dry with paper towels. Generously season all sides of the roast with kosher salt and freshly ground black pepper. Position the roast on a roasting rack and place the rack in a large roasting pan.
Add the washed and dried small potatoes to the bottom of the roasting pan around the rack, then season them with salt and pepper to your taste.
Transfer the pan to the center of the preheated 500-degree oven and roast the beef without disturbing it for 10 minutes to create a flavorful crust.
Reduce the oven temperature to 350 degrees Fahrenheit and continue roasting. Plan for approximately 10 minutes of cooking time per pound. Begin checking the internal temperature with an instant-read thermometer after about 80 minutes. The roast should reach an internal temperature of 130 degrees Fahrenheit for medium-rare. Allow for carryover cooking, which will raise the temperature by another 5 degrees or so after removal from the oven.
When the roast reaches 130 degrees Fahrenheit internally, carefully remove it from the oven and transfer it to a clean platter. Let it rest for 10 to 15 minutes before carving.
While the roast rests, remove the roasting rack from the pan. Place the pan with the potatoes on the stovetop over medium heat. Whisk in the Dijon mustard and drained green peppercorns until well combined. Pour in the beef stock and lemon juice, stirring to incorporate any browned bits from the bottom of the pan. Simmer for 3 to 5 minutes until the sauce thickens slightly.
Taste the sauce and adjust seasonings with additional salt and pepper as needed. Carve the roast into slices and arrange on a serving platter with the roasted potatoes. Pour the green peppercorn sauce over the beef and potatoes, or serve it alongside for guests to enjoy as preferred.
