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Roast Creamy Peppered BeefRoast Creamy Peppered Beef   


IngredientsIngredients  
  • 2lb Topside or Sirloin
  • 2-3 tbsp Finely Crushed Black Peppercorns
  • Salt & Pepper
  • Cooking Oil
  • 1-2 tsp Lightly Crushed Green Peppercorns
  • 1-2 measures Brandy
  • 1 glass White Wine
  • 150 ml Chicken Stock (or cubes)
  • 150 ml Double Cream
  • 1-2 tsp English or French Dijon Mustard (optional)


Difficulty:Average
Vegetarian:No
No of Servings:4
Preperation Time:15 (Minutes)
Cooking Time:90 (Minutes)
Hits:188
Rating:No votes
Date added;:28.Jun.2007
Author:The Pink Martini
DescriptionDescription  A delicious roast beef with a lovely creamy sauce.
InstructionsInstructions  1: Preheat the oven to 200c/400f, gasmark 6. Roll beef in the black peppercorns until covered. Season with salt. Heat oil in a roasting pan, seal meat, then place in the oven.

2: About 30 mins before the end of cooking time, make the sauce. Warm the green peppercorns in a saucepan. Pour on brandy and flambé - the brandy will reduce quite quickly. Add three quarters of the wine and reduce by three quarters. Add the stock and reduce by two thirds. Add the cream, bring sauce to a simmer, then cook for 10 mins on a medium heat. Season with salt and pepper, then add the mustard. Stir the sauce and keep warm.

3: Once the meat is cooked, remove from oven and leave to rest out of the roasting pan for at least 15 mins. This will keep the meat tender. Pour off fat from pan. Warm residue and add remaining wine. This will boil quickly. Strain into the sauce, carve beef, then serve with the sauce and some vegetables, like sauté potatoes and green beans.
NotesNotes  If you like beef rare, use 25-30 mins for roasting. Use 40-50 mins for a medium roast and 60-90 mins for well done. This is a recipe by Gary Rhodes.

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