Grilled Peppercorn-Crusted Roast Beef With Port Wine Sauce

Recipe by diner524
READY IN: 1hr
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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