Zesty Grilled Peppercorn-Crusted Eye Round Roast with Rich Port Reduction
Delight in the flavors of a perfectly grilled Eye of Round roast, ensconced in a robust peppercorn crust and enveloped in a velvety-smooth port wine sauce. Ideal for sunny Florida days, this dish is a fantastic way to enjoy the outdoors while keeping your kitchen cool. A subtle hint of garlic elevates the seasoning, making each bite a savory experience. Often paired with creamy horseradish mashed potatoes, this sophisticated yet approachable dish serves two, perfect for a cozy dinner. Whether you’re entertaining or just treating yourself, this zesty roast will impress with its flavorful crust and luxurious sauce, making it a memorable meal any time of year.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Eye of Round Beef Roast
1 - 1 1/4 lb (trimmed and tied (optional))
Garlic Powder
to taste (for seasoning the roast)
Salt
to taste (for seasoning the roast)
Coarsely Ground Black Peppercorns
to coat (for crusting the roast)
Butter
1 teaspoon (for sautéing shallots)
Shallots
2 tablespoons (chopped)
Butter
1 tablespoon (softened)
Dijon Mustard
1 1/2 teaspoons (to enrich the sauce)
All-Purpose Flour
1 teaspoon (to thicken the sauce)
Tawny Port
1 1/2 cups (for the sauce)
Chicken Broth
1/2 cup (for the sauce)
Red Wine Vinegar
1/4 teaspoon (for finishing the sauce)
Salt and Pepper
to taste (for seasoning the sauce)
Instructions
1
Begin by preheating one side of your grill to high heat while leaving the other side unlit.
2
Season the Eye of Round roast generously with salt and garlic powder on all sides.
3
Press the top and bottom of the roast into the coarsely ground black peppercorns, ensuring an even coating.
4
Place the roast over the direct heat and grill for 5 minutes on one side, then turn it over and grill for another 5 minutes to develop a nice sear.
5
Once seared, transfer the roast to the cooler, unlit side of the grill. Roast the beef until it reaches an internal temperature of 140°F, which should take about 30 to 40 minutes. Turn the roast every 10 minutes for even cooking.
6
After reaching the desired temperature, remove the roast from the grill and let it rest for 5 to 10 minutes before slicing.
7
For the port sauce, heat the remaining 1 teaspoon of butter in a saucepan over medium-high heat and sauté the chopped shallots until they are golden brown, about 1 to 2 minutes.
8
In a small bowl, combine 1 tablespoon of softened butter with the Dijon mustard and flour, mixing thoroughly. Set this mixture aside.
9
Add the tawny port and chicken broth to the sautéed shallots in the saucepan. Bring the mixture to a boil and then reduce it until you have 1/2 cup of liquid, approximately 10 to 12 minutes.
10
Strain out the shallots and return the reduced liquid to the pan. Bring it to a gentle simmer over medium heat.
11
Whisk the butter-flour mixture into the sauce, allowing it to simmer until it thickens, about 1 minute. Adjust the flavor with red wine vinegar, salt, and pepper to taste.
12
Slice the roast and serve with the rich port wine sauce drizzled over the top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main cut of meat used in this recipe?
The recipe uses a 1 to 1 1/4 lb Eye of Round Beef Roast.
How many people does this recipe serve?
This recipe is designed to serve two people.
What are the primary seasonings for the meat crust?
The crust is made using salt, garlic powder, and coarsely ground black peppercorns.
How should I set up my grill for this roast?
You should use a two-zone setup by preheating one side to high heat and leaving the other side unlit.
How long should the roast be seared?
Sear the roast over direct heat for 5 minutes on one side and 5 minutes on the other.
What is the target internal temperature for the beef?
The roast should be cooked until it reaches an internal temperature of 140°F.
How long does the indirect roasting take?
It typically takes about 30 to 40 minutes on the unlit side of the grill.
How often should I turn the roast while it is on the grill?
Turn the roast every 10 minutes to ensure even cooking.
Should the meat rest after cooking?
Yes, let the roast rest for 5 to 10 minutes before slicing to maintain juiciness.
What type of port is used in the sauce?
The recipe calls for 1 1/2 cups of tawny port.
What ingredients are in the port reduction?
The reduction includes tawny port, chicken broth, and sautéed shallots.
How much should the port mixture be reduced?
Reduce the liquid until you have approximately 1/2 cup remaining.
How is the sauce thickened?
It is thickened with a mixture of softened butter, Dijon mustard, and all-purpose flour.
Are the shallots left in the final sauce?
No, the shallots should be strained out before the final thickening process.
What finishing touches are added to the sauce?
The sauce is finished with red wine vinegar, salt, and pepper to taste.
What is a recommended side dish for this meal?
It pairs excellently with creamy horseradish mashed potatoes.
What is the role of the Dijon mustard in this recipe?
The Dijon mustard is mixed with butter and flour to enrich and help thicken the sauce.
Can I use any type of broth?
The recipe specifically recommends using 1/2 cup of chicken broth for the sauce.
How do I prepare the shallots?
The shallots should be chopped and sautéed in butter until golden brown.
Is the beef roast tied?
The recipe suggests the roast be trimmed and optionally tied.
What makes the roast 'zesty'?
The zesty flavor comes from the heavy peppercorn crust and the addition of Dijon mustard and vinegar in the sauce.
How long should the sauce simmer once the thickener is added?
Allow the sauce to simmer for about 1 minute until it reaches the desired thickness.
Does this recipe require a lot of butter?
It uses a total of 1 teaspoon for sautéing and 1 tablespoon for the sauce base.
Is this a good recipe for outdoor cooking?
Yes, it is perfect for sunny days to keep the kitchen cool while enjoying the outdoors.
What kind of peppercorns should I use?
Coarsely ground black peppercorns are used to create the signature crust.
How do I apply the peppercorn crust?
Press the top and bottom of the seasoned roast directly into the ground peppercorns.
Is this recipe suitable for a fancy dinner?
Yes, it is described as a sophisticated dish perfect for entertaining or a special treat.
How much red wine vinegar is used?
Only a small amount, 1/4 teaspoon, is used to finish the sauce.
What is the primary flavor profile of this dish?
The dish is savory and robust with a peppery bite and a velvety-smooth, rich sauce.
Is garlic powder essential?
Yes, garlic powder is used to elevate the seasoning of the roast before the peppercorns are applied.