Roasted Striploin au Poivre

Steak with a creamy peppercorn sauce -- yum!



Adjust Servings

Recipe CategoriesBeef


1eachstriploin beef roast, excess fat trimmed (1-5 lb. roast)
2Tablespoondijon mustard
2Tablespoonmixed whole peppercorns, coarsely crushed
2Tablespoonmixed whole peppercorns, coarsely crushed
1⁄3Cupshallots, minced
3 1⁄2Cupcanned beef broth
1⁄3Cupcognac or brandy
1Cupheavy cream
1Tablespoonwhole unsalted butter


  1. Place rack in center of oven and preheat to 500°.
  2. Place beef, fat side up, in shallow roasting pan.
  3. Sprinkle beef with salt.
  4. Spread mustard over top of beef.
  5. Sprinkle 2 tablespoons crushed peppercorns over mustard mixture.
  6. Roast beef for 15 minutes.
  7. Reduce heat to 325°.
  8. Roast until meat thermometer inserted into center of beef registers 125°.
  9. For medium-rare, tent the roast loosely with foil if crust browns too quickly for 45 minutes to an hour (check the temperature every 20 minutes or so).
  10. Transfer the beef to platter.
  11. Tent roast with foil to keep warm.
  12. Pour pan juices into a 2 cup glass measuring cup (do not clean pan).
  13. Freezer juices for 10 minutes.
  14. Spoon 1 tablespoon of fat off the top of frozen pan juices and drop into the roasting pan.
  15. Reserve the remaining pan juice on the side.
  16. Melt fat in the same roasting pan over medium high heat.
  17. Add shallots and sauté‚ until tender, scraping up any browned bits from bottom of pan, about 2 minutes.
  18. Remove pan from heat.
  19. Add canned beef broth, then cognac (liquid may ignite).
  20. Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes.
  21. Add reserved pan juices and the remaining 1 teaspoon of crushed peppercorns.
  22. Add in cream and reduce by one third.
  23. Swirl in one tablespoon unsalted butter.
  24. Transfer pan juices to sauceboat.
  25. Carve roast and serve with juices.


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