Peppercorn Beef Top Loin Roast |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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A red wine sauce complements the brown sugar rub on the roast in this inviting entree. You can't go wrong with this down-home dish. Ingredients:
1 beef top round roast (4 pounds) |
1/3 cup packed brown sugar |
3 tablespoons whole peppercorns, crushed |
4 garlic cloves, minced |
3/4 teaspoon salt |
1 large onion, finely chopped |
1 tablespoon olive oil |
2 tablespoons tomato paste |
2 teaspoons worcestershire sauce |
1-1/2 cups port wine |
1-1/2 cups dry red wine |
Directions:
1. Trim fat from roast. In a small bowl, combine the brown sugar, peppercorns, garlic and salt. Rub over meat. Place in a shallow roasting pan.
2. Bake at 325° for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 15 minutes before slicing.
3. Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in tomato paste and Worcestershire sauce until blended. Add wines. Bring to a boil; cook until liquid is reduced to about 1-1/2 cups. Serve with roast. Yield: 10 servings (1-1/2 cups sauce).
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