Peppered Rib Roast with Brandy – Beef Veal Food Recipes

Recipe ingredients and directions:

4 lb boneless rib eye roast

1/4 cup whole green, pink, or black peppercorns (or combination)

2 Tbsp brandy or cognac

1/2 cup heavy creme

1 Tbsp Dijon-style mustard

1 Tbsp Worcestershire Sauce

Juice of 1/2 lemon

6 red potatoes

2 Tbsp macadamia nut or olive oil

2 tsp minced garlic

2 portabella mushrooms, thinly sliced

Preheat oven to 325 F. Crack peppercorns coarsely; sprinkle on

roast and press into surface. Set meat in a shallow roasting pan

and cook for about 1 1/2 hours or until meat thermometer inserted

into center registers 140 to 150 F. Cut red potatoes lengthwise

into 6 wedges each and toss with oil and galic. One hour before

meat is done, place potatoes around meat in roasting pan. About 15

minutes before meat is done, add mushrooms to potatoes.

When cooked, transfer roast and vegetables to a serving platter

and keep warm. Add brandy to drippings in roasting pan and ignite

mixture with match. After fire extinguishes, whisk in heavy cream,

mustard and Worcestershire sauce and bring to a boil, reduce heat

and cook for 3 minutes or until thickened. Remove from heat and

add lemon juice. Carve roast and pour sauce over sliced meat. Serve

with potatoes and mushrooms. Makes 8 servings.

Serve with Oven Roasted Garlic Potatoes and Portabella Mushrooms

Category: Beef Veal Recipes