Prep 10 mins
Cook 50 mins
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.
- 1 -1 1⁄4 lb beef eye round
- garlic powder
- 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
- 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.
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.
diner, if asked, "What's your beef?" Is your standard answer Grilled Peppercorn-Crusted Roast Beef With Port Wine Sauce? Made for Potluck Tag.
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!