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Recipe Detail Page
Peppercorn Roast Beef with Balsamic Beets
Holiday 2009
As with all roasts, remove the beef from the fridge at least 30 minutes before cooking.Crack the peppercorns either by grinding them in a pepper grinder set to the coarsest setting, or by crushing them with the base of a cast-iron skillet.
Serves 8
8 medium beets, trimmed and peeled, about 1½ lb (750 g)
3 tbsp (45 mL) olive oil
2 tbsp (25 mL) finely chopped fresh rosemary leaves
2¼ tsp (11 mL) salt
2 red onions, cut into 1-inch (2.5-cm) wedges
8 whole cloves garlic, unpeeled
3 tbsp (45 mL) cracked black peppercorns
1 beef tenderloin, about 3 lbs (1.5 kg)
2 tbsp (25 mL) good-quality balsamic vinegar
Rosemary sprigs for garnish
1. Preheat oven to 425°F (220°C).
2. Cut beets into 1-inch (2.5-cm) wedges. In a large shallow roasting pan, toss together beets, 2 tbsp (25 mL) oil, rosemary and ¼ tsp (1 mL) salt; spread beets out in roasting pan. Roast, uncovered, for 20 minutes, stirring once.
3. Add onions and garlic to roasting pan; stir to combine with beets, breaking up onion wedges as you stir. Roast for 10 minutes.
4. Meanwhile, stir together peppercorns and remaining salt in a small bowl. On work surface, lay a piece of plastic wrap large enough to enclose beef; sprinkle with half of peppercorn mixture. Rub beef all over with remaining oil. Lay beef on peppercorn mixture on plastic wrap; sprinkle evenly with remaining peppercorn mixture. Wrap beef in plastic wrap, pressing so that peppercorns and salt adhere evenly to meat. Unwrap beef; transfer carefully to a wire rack.
5. Stir vegetables. Set rack holding beef in roasting pan containing vegetables; roast for 25 to 30 minutes for rare (125°F/52°C on a meat thermometer), 30 to 35 minutes for medium-rare (135°F/57°C on a meat thermometer).
6. Remove beef to a cutting board, tent loosely with foil and let stand for 15 minutes. Stir balsamic vinegar into vegetables; season with more salt and pepper to taste if necessary. Spoon vegetables onto a warm serving platter. Cut beef into slices; arrange on top of vegetables. Garnish with rosemary.
Serves 8
