Roast Beef in Pepper Crust

  • Active Time 5m
  • Total Time 1h 45m
  • Rating ****

Serves 4

The French word rosbif has, of course, come from the English. It simply means "roast beef," which the French eat rare and very tender. About thirty years ago, before such revolutionary chefs as Michel Guerard brought a breath of fresh air to French cuisine, the traditional meal cooked for guests of middle-class people was rosbif served with green beans - no doubt excellent, but lacking in variety! In this recipe, the pepper crust yields a delightful aroma and adds wonderful flavor to the meat.


  • 1 3/4 pounds tenderloin (rump roast), about 2 1/4 inches in diameter, tied with string
  • 1 teaspoon black peppercorns
  • 1 teaspoon white peppercorns
  • 1 teaspoon green peppercorns in brine
  • 1 teaspoon coarse sea salt
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon peanut oil
  • Mashed potatoes, for serving

Companion recipe: Mashed Potatoes


Allow the meat to stand at room temperature for 1 hour before you cook it. Preheat the oven to 475 degrees F. Place a cast-iron or porcelain baking dish or roasting pan large enough for the roast in the oven to preheat.

Combine the three types of peppercorns with the coarse salt in a mortar. Grind together, and add the thyme; mix well. Pat the roast dry and brush it with the oil. Season evenly with the ground herbs and spices.

Place a rack in the baking dish so that the meat will be exposed to heat on all sides. Place the meat on the rack and cook for 30 minutes. Turn off the oven and let the roast rest in the oven for another 10 minutes without opening the oven door.


Slice the roast 1/2- inch thick; the slices will be cooked pink throughout. Arrange on a warm plate and serve with Mashed Potatoes garnished with thyme.


This roast is also delicious served cold. Remove it from the oven after the 10 minutes of resting time and let it cool on a rack so that the meat is not bathed in its own juices - however little there may be. Serve in very thin slices, with salad, fresh onions and olives.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2677

nutrition information per serving

320 calories; 15g total fat; 123mg cholesterol; 669mg sodium; 1g carbohydrates; 1g fiber; 42g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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