This pepper-crusted roast beef with a rich, creamy sauce is a classic dish, perfect for festive meals or large gatherings. The tender, juicy meat is enhanced by the bold flavor of black pepper and the smooth sweetness of a creamy red wine and caramelized onion sauce.
The recipe requires a little organization, but remains accessible. Respecting the resting and cooking times is key to obtaining a pink, flavorful, and perfectly juicy roast.
Practical information
- Number of people: 8 to 10
- Preparation time: 1 hour 5 minutes
Ingredients
- Roast beef (rump steak or sirloin): 1.8 kg
- Crushed black peppercorns: 20 g
- Butter: 60 g
- Olive oil: 20 ml
- Yellow onions: 400 g
- Heavy liquid cream: 300 ml
- Veal stock: 250 ml
- Fine salt: 12 g
- Red wine: 150 ml
Preparation
1. Prepare the meat
Remove the beef roast from the refrigerator about 30 minutes before cooking so that it comes to room temperature. Season it thoroughly on all sides with salt, then coat it generously with crushed black pepper, pressing lightly to ensure the peppercorns adhere well.
2. Sear the roast
Heat a large frying pan over high heat with the olive oil and 30g of butter. When it’s very hot, sear the roast on all sides until a golden-brown crust forms. This step caramelizes the surface and seals in the juices.
3. Baking
Place the roast in an ovenproof dish. Bake at 180°C for 25 minutes for medium-rare. Adjust the cooking time according to your desired level of doneness.
4. Rest time
Remove the roast from the oven, cover it carefully with aluminum foil, and let it rest for 10 minutes. This resting time is essential to allow the juices to redistribute evenly throughout the meat.
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