Roast Beef in Pepper Crust
"The French word rosbif has, of course, come from the English. It simply means "roast beef," which the French eat rare and very tender. About thirty years ago, before such revolutionary chefs as Michel Guerard brought a breath of fresh air to French cuisine, the traditional meal cooked for guests of middle-class people was rosbif served with green beans - no doubt excellent, but lacking in variety! In this recipe, the pepper crust yields a delightful aroma and adds wonderful flavor to the meat...."
INGREDIENTS
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1 3/4 pounds tenderloin (rump roast), about 2 1/4 inches in diameter, tied with string
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1 teaspoon black peppercorns
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1 teaspoon white peppercorns
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1 teaspoon green peppercorns in brine
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1 teaspoon coarse sea salt
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1 teaspoon dried thyme leaves
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1/2 teaspoon peanut oil
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