Peppered Roast Beef
Roast beef is ideal to serve on Christmas day instead of turkey. The spicy coating gives the beef a rich flavour.
Tips
Serve the roast beef with potatoes and green vegetables.
Makes 12 servings
Cooking time: n/a
Ingredients
- 3½-lb lean beef roast, such as eye of round (1.75 kg)
- 3 tbsp crushed mixed peppercorns (50 mL)
- 6 tbsp prepared horseradish sauce (100 mL)
- 2 tbsp all-purpose flour (25 mL)
- 2 tbsp cold water (25 mL)
- 2 cups beef stock (500 mL)
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 425°F (220°C).
- Trim the beef of any excess fat and pat dry with paper towels.
- Mix the peppercorns and horseradish sauce together to form a paste.
- Spread the paste over the meat and place on a rack set in a roasting pan.
- Cover and cook 15 minutes per 1 lb (500 g), plus 15 minutes, for rare, 20 per 1 lb (500 g), plus 20 minutes for medium, and 25 minutes per 1 lb (500 g), plus 25 minutes for well done.
- Remove the roast from the oven and let stand, covered, on a warmed platter about 10 minutes before carving.
- Drain the excess fat from the roasting pan.
- Mix the flour with the cold water to form a smooth paste.
- Stir the paste into the pan juices with the stock.
- Bring to a boil.
- Reduce heat and simmer, stirring constantly until the gravy is thickened. Season with salt and pepper.
Notes
Food choice values (per serving)
Carbohydrate Choices: 0
Meat & Alternatives: 3
Fats: 0
Nutritional Information
Per Serving
| Calories | 180 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Cholesterol | 53 mg |
| Sodium | 191 mg |
| Carbohydrates | 3 g |
| Fiber | 0 g |
| Protein | 26 g |
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