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Peppercorn Beef Top Loin Roast

  • Author: Dianna
  • Total Time: 2 hours 20 minutes

Ingredients

Scale

Here’s what you’ll need to make this Peppercorn Beef Top Loin Roast:

  • 2–3 lbs beef top loin roast (also known as strip loin)
  • 2 tablespoons whole black peppercorns, coarsely cracked
  • 1 tablespoon kosher salt
  • 2 teaspoons garlic powder (for a hint of savory flavor)
  • 1 tablespoon olive oil (to help form a crust)
  • 1 tablespoon fresh rosemary, chopped (adds a fresh, herby flavor)
  • 1 tablespoon fresh thyme, chopped

For extra flavor, you can prepare a simple au jus for serving:

  • 1 cup beef broth
  • 1/2 cup red wine or grape juice (for a hint of acidity and depth, optional)
  • 1 shallot, finely chopped
  • 1 tablespoon Worcestershire sauce

Tip: Crushing the peppercorns yourself (instead of using pre-ground pepper) will give you a fresh, more intense pepper flavor. You can do this by placing the peppercorns in a ziplock bag and crushing them with a rolling pin.

Instructions

Step 1: Prepare the Beef

  1. Preheat the oven to 450°F (232°C). This high heat will help sear the outside of the roast, locking in the juices.
  2. Trim any excess fat from the roast, leaving a thin layer to keep the meat juicy.
  3. Pat the beef dry with paper towels. This helps the crust adhere to the meat and creates a beautiful sear.

Step 2: Season the Roast

  1. In a small bowl, mix the cracked peppercorns, kosher salt, and garlic powder.
  2. Rub the olive oil evenly over the roast.
  3. Generously coat the beef with the peppercorn mixture, pressing it in gently to ensure it adheres.
  4. Sprinkle fresh rosemary and thyme over the top, pressing them lightly into the crust.

Pro Tip: Don’t be shy with the pepper – it’s the star here! The high heat will mellow out the spice, leaving a balanced and flavorful crust.

Step 3: Sear the Beef

  1. Heat a large skillet over medium-high heat.
  2. Sear the beef on all sides (about 2-3 minutes per side) until the crust is deep brown. This step adds a rich, caramelized flavor that you’ll love.

Step 4: Roast in the Oven

  1. Place the roast in a roasting pan and insert a meat thermometer into the thickest part of the beef.
  2. Roast in the preheated oven at 450°F for 15 minutes. Then, reduce the heat to 325°F (163°C) and continue roasting until the thermometer reads 130°F for medium-rare (around 1-1.5 hours).
  3. Let it rest for at least 15 minutes before carving. This step allows the juices to redistribute, ensuring each slice is juicy and tender.

Quick Tip: If you like your beef more well-done, continue roasting until the thermometer reaches 140°F for medium.

Step 5: Prepare the Au Jus (Optional)

  1. While the roast rests, prepare the au jus. In the same skillet used for searing, sauté the shallot over medium heat until softened.
  2. Pour in the red wine (or grape juice) and let it reduce by half.
  3. Add the beef broth and Worcestershire sauce, simmering until slightly thickened. Season with salt to taste.

Step 6: Slice and Serve

  1. Slice the beef thinly against the grain for the most tender pieces.
  2. Serve each slice with a drizzle of the au jus or pair it with your favorite sides.

Serving Suggestion: Top each slice with a few sprigs of rosemary for a lovely presentation and an added herby aroma.

  • Prep Time: 20 minutes
  • Cook Time: 2 hours

Nutrition

  • Serving Size: 8
  • Fat: 28g
  • Carbohydrates: 3g
  • Protein: 30g

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Find it online: https://mytastefulrecipes.com/peppercorn-beef-top-loin-roast/