Grilled Peppercorn-Crusted Roast Beef With Port Wine Sauce Recipe

Name: Grilled Peppercorn-Crusted Roast Beef With Port Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 - 1 1/4 lb beef eye round; garlic powder; salt; coarsely ground black peppercorns; For the Sauce; 1 teaspoon butter; 2 tablespoons shallots, chopped; 1 tablespoon butter, softened; 1 1/2 teaspoons Dijon mustard; 1 teaspoon all-purpose flour; 1 1/2 cups tawny port; 1/2 cup chicken broth; 1/4 teaspoon red wine vinegar; salt and pepper

Servings: persons

1 - 1 1/4 lb beef eye round
garlic powder
salt
coarsely ground black peppercorns
For the Sauce
1 teaspoon butter
2 tablespoons shallots, chopped
1 tablespoon butter, softened
1 1/2 teaspoons Dijon mustard
1 teaspoon all-purpose flour
1 1/2 cups tawny port
1/2 cup chicken broth
1/4 teaspoon red wine vinegar
salt and pepper

1
For the roast:.
2
Heat one side of the grill to high; leave the other side unlit.
3
Season the roast with salt and garlic powder on all sides, then press top and bottom into cracked black pepper.
4
Grill roast over direct heat for 5 minutes, then turn roast over and grill 5 minutes more. Transfer beef to the unlit side of grill and roast to an internal temperature of 140 degrees, 30-40 more minutes, turning every ten minutes. Remove roast from grill and let it rest 5-10 minutes before slicing.
5
For the Sauce:.
6
Saute shallots in 1 teaspoon butter in a saucepan over medium-high heat, until beginning to brown, 1-2 minutes.
7
Combine 1 tablespoon butter, Dijon and flour in a small bowl; set aside.
8
Add Port and broth to shallots. Bring to a boil and reduce to 1/2 cup, 10-12 minutes. Strain and discard shallots; return liquid to pan and bring to a simmer over medium heat. Whisk butter-flour mixture into sauce and simmer until thickened, 1 minute. Finish with vinegar, salt and pepper to taste.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 - 1 1/4 lb beef eye round, garlic powder, salt, coarsely ground black peppercorns, and more.

Yes, Grilled Peppercorn-Crusted Roast Beef With Port Wine Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Peppercorn-Crusted Roast Beef With Port Wine Sauce

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