ROAST BEEF WITH PEPPERCORN WINE SAUCE
AND YORKIES TOPPED WITH FRIZZLED ONION
A modern take on Prime Rib and Yorkshire Pudding, turns fine-dining into
and everyday meal!
4 lb (1.81 kg) Beef Strip Loin Oven Roast
5 cloves garlic, cut into slivers
Coarse sea salt and freshly ground pepper
Peppercorn Wine Sauce (recipe follows)
Yorkie Puddings (recipe follows)
PEPPERCORN WINE SAUCE: Drain off all but 2 tbsp fat
from roasting pan (reserving the drained fat for the
Yorkies). Heat pan drippings in roasting pan over
medium-high heat. Stir in 2 tbsp all-purpose flour; cook,
stirring constantly, for 1 minute. Gradually stir in 1 cup
EACH sodium-reduced beef broth and red wine and 2 tsp
cracked mixed peppercorns. Cook, stirring up any
browned bits from bottom of pan. Whisk until sauce
boils and thickens, about 4 minutes. Makes 1-1/4 cups
.
1. Cut shallow slits all over roast; insert garlic
slivers into slits. Rub all over with coarse salt
and pepper. Place, fat side up, on rack in
shallow roasting pan (no water is necessary).
Insert oven-safe meat thermometer into centre
of roast, avoiding fat or bone. Oven-sear by
placing uncovered roast in preheated 450°F
oven for 10 minutes.
2. Reduce heat to 275°F. Cook until
thermometer reads 145ºF for medium-rare,
about 2-1/4 to 2-3/4 hours. Remove from
oven.
3. Place roast on cutting board; cover with
foil and let stand for at least 15 minutes.
Meanwhile, make Peppercorn Wine Sauce.
Carve roast into thin slices and serve with hot
sauce and Yorkie Puddings. Sprinkle with a
few sliced green onions.
YORKIE PUDDINGS: Make ahead: In medium bowl, combine 1 cup flour and ½ tsp salt. Add 1 cup milk and 2 eggs; beat
with mixer just until smooth. Cover and refrigerate until ready to cook (note allow batter to return to room temperature
before using). To Cook: pour a bit of the reserved fat from the roast into each cup of a 12-cup muffin pan; heat the pan in
425°F oven for 5 minutes. Divide Yorkie Pudding mix among the muffin cups and bake 15 to 20 minutes until golden
brown. Serve immediately.
MAKE AHEAD FRIZZLED ONIONS: Toss thin slices of cooking onion in cornstarch that’s been seasoned with a bit of salt
and pepper. Pan fry in batches in about ¼-inch sizzling hot canola oil, turning until crisp and golden, 2 to 3 minutes.
Using a slotted spoon, remove to paper-towel lined plate to drain (can be made ahead up to 2 hours, storing at room
temperature).