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Roast Beef with Peppercorn Wine Sauce and Yorkies with Frizzled Onion

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Servings 10 servings


  • 4 lb 1.81 kg Beef Strip Loin Oven Roast
  • 5 cloves garlic, cut into slivers
  • Coarse sea salt and freshly ground pepper
  • Peppercorn Wine Sauce, recipe follows
  • Yorkie Puddings, recipe follows


  • Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with coarse salt and pepper. Place, fat side up, on rack in shallow roasting pan (no water is necessary). Insert oven-safe meat thermometer into centre of roast, avoiding fat or bone. Oven-sear by placing uncovered roast in preheated 450°F oven for 10 minutes.
  • Reduce heat to 275°F . Cook until thermometer reads 145ºF for medium-rare, about 2-1/4 to 2-3/4 hours. Remove from oven.
  • Place roast on cutting board; cover with foil and let stand for at least 15 minutes. Meanwhile, make Peppercorn Wine Sauce. Carve roast into thin slices and serve with hot sauce and Yorkie Puddings. Sprinkle with a few sliced green onions.

Peppercorn Wine Sauce:

  • Drain off all but 2 tbsp fat from roasting pan (reserving the drained fat for the Yorkies). Heat pan drippings in roasting pan over medium-high heat. Stir in 2 tbsp all-purpose flour; cook, stirring constantly, for 1 minute. Gradually stir in 1 cup EACH sodium-reduced beef broth and red wine or Madeira and 2 tsp cracked mixed peppercorns. Cook, stirring up any browned bits from bottom of pan. Whisk until sauce boils and thickens, about 4 minutes. Makes 1-1/4 cups .

Yorkie Puddings:

  • Make ahead: In medium bowl, combine 1 cup flour and ½ tsp salt. Add 1 cup milk and 2 eggs; beat with mixer just until smooth. Cover and refrigerate until ready to cook (note allow batter to return to room temperature before using). To Cook: pour a bit of the reserved fat from the roast into each cup of a 12-cup muffin pan; heat the pan in 425ºF oven for 5 minutes. Divide Yorkie Pudding mix among the muffin cups and bake 15 to 20 minutes until golden brown. Serve immediately.

Make Ahead Frizzled Onions:

  • Toss thin slices of cooking onion in cornstarch that’s been seasoned with a bit of salt and pepper. Pan fry in batches in about 1/4-inch sizzling hot canola oil, turning until crisp and golden, 2 to 3 minutes. Using a slotted spoon, remove to paper-towel lined plate to drain (can be made ahead up to 2 hours, storing at room temperature.