Peppercorn Roast Beef
""We're going to roast a cut of beef, the tri-tip, that many have grilled during the summer. It works so perfectly for this, and it's a very nice size for a dinner party. You can let the uncooked roast age overnight in the refrigerator if you like. The meat is so tender and juicy that you simply have to give it a try."..."
INGREDIENTS
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3 cloves garlic, coarsely chopped
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kosher salt to taste
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1 tablespoon olive oil
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1 (3 pound) beef tri-tip roast at room temperature, trimmed
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2 teaspoons kosher salt, or to taste, divided
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1 tablespoon whole black peppercorns, coarsely ground
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1 tablespoon whole white peppercorns, coarsely ground
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1 tablespoon whole green peppercorns, coarsely ground
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1 tablespoon whole pink peppercorns, coarsely ground
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1 tablespoon butter
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Pan sauce:
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1 1/3 tablespoons all-purpose flour
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3 cups rich veal stock
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1 pinch salt, or to taste
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1 pinch cayenne pepper, or to taste
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1 tablespoon balsamic vinegar
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