Roast Beef with Green Peppercorn and Cranberry Sauce
By OcadoLife
Published on 12 November 2024
“A joint of beef served with all the trimmings is a great special occasion centrepiece – and makes a good alternative to turkey for Christmas,” says food and recipe writer Ed Smith. “This Roast Beef with Green Peppercorn and Cranberry Sauce is impressive, and leftovers are delicious. Prep the sauce a day or two ahead, so it all magically comes together in time for lunch on the big day.” Time and servings
2 hrs 11 minsTotal time
8Servings
15 minsPrep time
1 hr 56 minsCooking time
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.