Garlic and Pepper Crusted Beef Roast

Directions

  1. Heat oven to 350°F. Combine rub ingredients; press rub mixture evenly onto all surfaces of beef roast. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat. Do not add water. Do not cover. Roast in 350°F oven 1-1/4 to 1-3/4 hours for medium rare; 1-3/4 to 2-1/4 hours for medium doneness.
  2. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Skim fat from drippings.
  3.  Meanwhile prepare balsamic sauce (see recipe). Carve roast into thin slices. Serve with sauce.

Ingredients

  • 2 tbsp black pepper, whole , cushed or cracked
  • 4 lb Braveheart® Black Angus Beef Tenderloin, Roast, Trimmed, roast
  • 4 garlic, clove(s), minced
  • 1/2 tsp salt

Balsamic Sauce

Directions

  1. Bring vinegar to a boil in small non-reactive saucepan. Cook over medium heat 20 minutes or until reduced to 1/4 cup.
  2. Mix butter and flour in small bowl until smooth; set aside.
  3. Add broth, reserved drippings and pepper to saucepan. Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer 1 minute, stirring constantly. Keep warm until ready to use.

Ingredients

  • 1 cup beef broth, condensed
  • 1/4 tsp black pepper, table grind, coarse grind
  • 1/4 cup Nature's Best Dairy® Butter, Unsalted, softened
  • 4 tsp flour, all-purpose
  • 1 cup vinegar, balsamic