![Peppercorn Crusted Roast Beef with Horseradish Cream](https://cdn.statically.io/img/www.foodandwine.com/thmb/8Cse5ZngDQbUxIrkQNCzGVT3Z9A=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/peppercorn-crusted-roast-beef-with-horseradish-cream-FT-RECIPE0222-2980025c25284be099a62c48533d50d2.jpg)
Ingredients
Beef Roast
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¼ cup coarsely cracked black peppercorns
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2 tablespoons coarse kosher salt, plus more to taste
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2 (5-inch) rosemary sprigs, broken in half, plus 2 Tbsp. fresh rosemary leaves, divided
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.50 cup Dijon mustard
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1 (6-pound) center-cut beef strip roast, fat cap trimmed to 1/4 inch
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1 large yellow onion, unpeeled and coarsely chopped (about 2 1/2 cups)
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3 medium celery stalks, coarsely chopped (about 1 cup)
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1 medium carrot, coarsely chopped (about 1/2 cup)
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4 medium garlic cloves
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2.50 tablespoons unsalted butter
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2.50 tablespoons all-purpose flour
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2 cups lower-sodium chicken stock
Horseradish Cream
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2 cups sour cream
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.50 cup refrigerated prepared horseradish, well drained
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2 teaspoons coarse kosher salt
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1 teaspoon black pepper
Directions
Make the beef roast:
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Stir together cracked peppercorns, salt, and rosemary leaves in a small bowl. Rub mustard all over roast. Sprinkle roast evenly with peppercorn mixture, pressing to adhere. Place roast on a wire rack set inside a rimmed baking sheet. Refrigerate, uncovered, at least 12 hours or up to 24 hours.
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Preheat oven to 450°F. Arrange onion, celery, carrot, garlic, and rosemary sprigs in a 16- x 12-inch roasting pan. Place beef roast, fat side up, on top of onion mixture. Roast in preheated oven 15 minutes. Without opening oven, reduce oven temperature to 300°F. Continue roasting until a thermometer inserted in thickest portion of meat registers 115°F, 1 hour and 15 minutes to 1 hour and 25 minutes. Remove roasting pan from oven. Transfer roast to a cutting board, and let rest 20 minutes. (Internal temperature will continue to climb to 125°F.)
While beef roasts, make the horseradish cream:
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Whisk together sour cream, horseradish, salt, and pepper in a bowl. Cover and refrigerate until ready to use.
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While roast rests, place roasting pan on stovetop over medium. Add butter to onion mixture in pan, and cook, stirring constantly, until melted. Sprinkle flour over onion mixture; cook, stirring constantly, 2 minutes. Gradually add stock, whisking constantly until flour mixture is smooth. Bring mixture to a simmer over medium; simmer, whisking often, until thickened, 3 to 4 minutes. Season gravy with additional salt to taste. Pour gravy through a fine wire-mesh strainer into a small bowl; discard solids, and transfer gravy to a gravy boat.
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Slice beef roast into 1/2-inch-thick slices, and transfer to a large platter. Serve with horseradish cream and gravy.
Make Ahead
Horseradish cream can be made up to 3 days ahead and refrigerated in an airtight container.
Suggested Pairing
Substantial California Cabernet: Buehler Napa Valley