Grilled Peppercorn Crusted Roast Beef with Port Wine Sauce
Elevate your dinner table with this Grilled Peppercorn Crusted Roast Beef with Port Wine Sauce—a show-stopping dish perfect for special occasions. This recipe features a tender beef tenderloin coated in a bold, aromatic crust of crushed black peppercorns, garlic, and kosher salt, seared to perfection on the grill before being gently roasted to your desired doneness. A luscious port wine sauce, infused with the richness of beef stock, silky butter, and fragrant thyme, takes this dish to gourmet heights. The combination of smoky, peppery meat and the velvety, wine-kissed sauce makes every bite unforgettable. Perfect for entertaining, this elegant main course pairs beautifully with classic sides like roasted vegetables or creamy mashed potatoes. Whether you're hosting a festive dinner or treating your family to something extraordinary, this recipe delivers flavor and sophistication in every slice.
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Ingredients
- 4 pounds Beef tenderloin roast
- 3 tablespoons Coarse black peppercorns, crushed
- 2 teaspoons Kosher salt
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 cup Port wine
- 1 cup Beef stock
- 2 whole Shallots, finely chopped
- 2 tablespoons Unsalted butter
- 1 tablespoon All-purpose flour
- 3 sprigs Fresh thyme sprigs
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Directions
Step 1
Remove the beef tenderloin roast from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat it dry with paper towels.
Step 2
In a small bowl, mix together the crushed black peppercorns, kosher salt, and minced garlic.
Step 3
Rub the beef tenderloin all over with olive oil, then press the peppercorn mixture onto the surface of the roast to create a crust. Ensure the entire surface is evenly coated.
Step 4
Preheat a grill to medium-high heat, or prepare a charcoal grill with medium-hot coals. Lightly oil the grates to prevent sticking.
Step 5
Sear the beef roast on all sides for about 2–3 minutes per side until it develops a golden crust.
Step 6
Once seared, move the roast to indirect heat. Close the grill lid and cook until the internal temperature reaches 125°F for medium-rare or 135°F for medium, approximately 40–50 minutes. Use a meat thermometer to ensure accuracy.
Step 7
While the beef is grilling, prepare the port wine sauce. In a saucepan over medium heat, melt 1 tablespoon of butter and sauté the chopped shallots for 2–3 minutes until softened.
Step 8
Sprinkle the flour over the shallots and stir to form a roux. Cook for 1 minute to remove the raw flour taste.
Step 9
Slowly pour in the port wine and beef stock while whisking constantly. Add the thyme sprigs and simmer for 10–15 minutes until the sauce has reduced and thickened.
Step 10
Strain the sauce through a fine mesh sieve into a clean saucepan, discarding the solids. Stir in the remaining tablespoon of butter to add richness and gloss to the sauce. Keep warm on low heat.
Step 11
Once the roast reaches your desired doneness, remove it from the grill and tent it loosely with foil. Allow it to rest for 10–15 minutes before slicing.
Step 12
Slice the roast into thick slices and arrange on a platter. Drizzle with the port wine sauce and garnish with fresh parsley if desired.
Step 13
Serve immediately with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
| Serving size | (2458.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5611.3 |
| Total Fat 379.9g | 0% |
| Saturated Fat 145.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1332.1mg | 0% |
| Sodium 3205.8mg | 0% |
| Total Carbohydrate 70.2g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 41.0g | |
| Protein 408.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 396.3mg | 0% |
| Iron 51.4mg | 0% |
| Potassium 7261.3mg | 0% |
Source of Calories