PEPPERCORN RUBBED ROAST BEEF WITH SHALLOT JUS

Ingredients

• 1/4 cup pink peppercorns
• 2 tbsp salt
• 1 tsp cayenne pepper
• 1 tsp mustard seed
• 1 tsp thyme, crumbled
• 2 tbsp canola oil
• 2 cloves garlic, finely chopped
• 3 lb (1.5 kg) boneless beef inside round roast
• Shallot Jus

Directions

1. Preheat oven to 450°F.
2. To prepare rub, grind peppercorns, salt, cayenne pepper, mustard seed and thyme in a spice mill or coffee grinder. Alternatively, peppercorn mixture may be ground using a mortar and pestle.
3. Combine ground peppercorn mixture, oil and garlic. Spread rub evenly over roast.
4. Place roast on a rack in a roasting pan.
5. Roast for 10 minutes.
6. Reduce oven temperature to 300°F and continue roasting until a meat thermometer registers 140°F, about 1 1/4 hours.
7. Transfer roast to a platter and cover with foil. Let stand for 15 minutes before carving. The internal temperature will continue to rise during standing. The final temperature should be 145ºF for medium-rare roast beef.
8. Serve with Shallot Jus.

Ingredients

• 1/4 cup dry red wine
• 3 tbsp finely chopped shallot
• 1 tbsp sherry vinegar
• 1 tsp granulated sugar
• 3 cups no-salt-added beef broth
• 1 tsp salt

Yield: Makes about 1 1/3 cups.

Directions

1. Combine wine, shallot, vinegar and sugar in a medium non-reactive saucepan; cook, stirring, over medium heat, until liquid is reduced by half. Stir in broth. Bring to a boil.
2. Reduce heat and simmer, uncovered, stirring occasionally, until liquid is reduced by half, about 25 - 30 minutes. Remove from heat and stir in salt.
3. Transfer to a serving dish. Serve warm with beef.