Green Peppercorn Crusted Strip Roast with Red Wine Sauce

This Strip Roast recipe just screams Special Event”. With red wine sauce and green peppercorns, even the ingredients are festive.

This Green Peppercorn Crusted Strip Roast with Red Wine Sauce is a perfect dish for a romantic dinner or a special occasion. The green peppercorns and red wine sauce add a touch of elegance to the dish, making it a great choice for couples or Valentine’s Day offerings at restaurants.

This upscale offering calls for a boneless beef Strip Loin (#24864) generously seasoned with green peppercorns, granulated garlic, kosher salt, freshly ground black pepper, and lemon peel. The roast is then cooked to perfection and served with a delicious red wine sauce.

The sauce… oh, the sauce!… is made with olive oil, cremini or button mushrooms, finely chopped shallots, beef broth, Cabernet Sauvignon, cornstarch, cracked black pepper, fresh thyme, and kosher salt. The combination of these ingredients creates a rich and flavorful sauce that perfectly complements the beef.

This dish is sure to impress guests with its sophisticated flavors and opportunity for an elegant presentation. Pair it with a nice Cabernet Sauvignon for a truly romantic experience. Bon appétit!

Serves 16

Ingredients

• 1 boneless beef Strip Loin Roast (3-4 pounds)

• 1 tablespoon green peppercorns
• 2 teaspoon granulated garlic
• 2 teaspoon kosher salt
• 2 teaspoon freshly ground black pepper
• 1 teaspoon lemon peel

• 2 tablespoon olive oil
• 4 ounces cremini or button mushrooms, sliced
• 1/4 cup finely chopped shallots
• 1 cup beef broth
• 1 cup Cabernet Sauvignon
• 1 tablespoon cornstarch
• 1/4 teaspoon cracked black pepper
• 1 teaspoon fresh thyme
• kosher salt

Directions

1. Preheat oven to 325°F. Combine Seasoning ingredients; press evenly onto all surfaces of beef Strip Roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness.
3. Meanwhile prepare Wine Sauce. Heat olive oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 6 to 9 minutes or until mushrooms are tender and browned. Remove from skillet; keep warm. Add 3/4 cup broth and wine to skillet; cook and stir over medium heat 12 to 16 minutes or until reduced to 1 cup. Combine remaining 1/4 cup broth and cornstarch in small bowl. Whisk cornstarch mixture and pepper into wine mixture; bring to a boil. Cook 1 minute or until sauce thickens, stirring occasionally. Remove from heat; add thyme and mushroom mixture. Season with salt, as desired.
4. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
5. Carve roast into slices; season with salt, as desired. Serve with Wine Sauce.