Grilled Peppercorn-Crusted Roast Beef With Port Wine Sauce

"Living in Florida I love to find great recipes that can be grilled outside to keep the house cooler. This is one I found in Cuisine at Home Magazine and I added garlic powder to the seasoning. This isn't your large standard size roast that feeds a group but rather a small 1 or 1 1/4 pound Eye of Round Beef Roast. If it is tricky to find this size, ask the butcher to cut a larger one in half, or buy the larger roast and cut in half and freeze one of the parts for another time. This was served with horseradish mashed potatoes."
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by jkoch960 photo by jkoch960
Ready In:
1hr
Ingredients:
13
Yields:
1/2 cup of sauce
Serves:
2
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ingredients

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directions

  • For the roast:.
  • Heat one side of the grill to high; leave the other side unlit.
  • Season the roast with salt and garlic powder on all sides, then press top and bottom into cracked black pepper.
  • 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.
  • For the Sauce:.
  • Saute shallots in 1 teaspoon butter in a saucepan over medium-high heat, until beginning to brown, 1-2 minutes.
  • Combine 1 tablespoon butter, Dijon and flour in a small bowl; set aside.
  • 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.

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Reviews

  1. Very good choice for a normally tough piece of meat....searing the juices in and then cooking it slowly made it turn out delicious. I couldn't bring myself to strain the shallots out of the sauce, so I kept them in! Delicious. Thanks for posting another great recipe.
     
  2. diner, if asked, "What's your beef?" Is your standard answer recipe #361074? Made for Potluck Tag.
     
  3. Wow! Is this fabulous! Unfortunately, as my picture shows, the roast was done a little more than I would have liked. But the flavor was still there and just wonderful! The sauce totally makes this dish! This definitely a keeper and a dish to serve company! Thanks for sharing diner524! Made for ZWT5; Ali Baba Babes!
     
  4. Thank you for posting this recipe. I had lost (my husband threw away) my Cuisine at Home that had this recipe in it. It is my son's favorite and I wanted to make it for his b-day tomorrow. I looked for my magazine forever and couldn't find it anywhere - then I found that you posted it! THANK YOU. you saved my son's 17th birthday meal!!!!
     
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RECIPE SUBMITTED BY

<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. 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