Ingredients
- 2 tbsp dried green peppercorns
- 0.5 tsp fine table salt, plus a pinch
- 1.5 tbsp cider vinegar
- 40g unsalted butter, fridge-cold
- 1 echallion shallot, finely chopped
- 4 tbsp brandy
- 75ml red wine
- 300ml beef stock, hot
- 2.4 kg beef joint (fore-rib, sirloin or ribeye)
- 1 tbsp vegetable oil
- 2 celery sticks, cut into 7-8 cm lengths
- 125ml double cream
- 1.5 tbsp cranberry sauce (or redcurrant jelly)
Method
Step 1
If possible, prep the sauce a day or two before: put the peppercorns in a small bowl and add the ½ tsp fine salt; cover with 50ml boiling water. Soak for 1 hr, then drain, reserving 1½ tbsp water. Put the peppercorns, vinegar and reserved water back in the bowl; cover and chill for at least 2 hrs or until ready to continue.Step 2
To continue, melt half the butter in a pan over a medium-low heat. Add the shallot with a pinch of salt; cook but don’t colour for 5 mins. Drain the peppercorns and add to the pan with the brandy; cook until mostly evaporated. Increase the heat, pour in the wine and boil until reduced by half. Add the stock and boil for 5 mins to reduce by a third. Remove from the heat; cool and chill.Step 3
On the big day, remove the beef from the fridge 1 hr before you plan to cook it, discard the packaging and allow it to come to room temperature.Step 4
Preheat the oven to 180°C/160°C fan/gas 4. Season the beef, rub with the oil, and sear in a hot pan for 3-4 mins until golden all over. Arrange the celery sticks in the roasting tin and place the beef on top; roast for 20 mins per 500g, plus a further 20 mins for medium-rare. Rest for 25 mins, loosely covered with foil.Step 5
To finish the sauce, reheat on the hob, stir in the cream and cranberry sauce or redcurrant jelly; simmer for 5 mins. Add any meat juices, then whisk in the remaining 20g butter.Step 6
Carve the beef into thick slices and serve it with the green peppercorn sauce.Step 7
Recipe Tip: Allow extra time for soaking, overnight chilling and resting.