The holiday season is here! Does that fill you with excitement or do your shoulders get tense just thinking about the big get-togethers that are coming up? It’s no secret that there can be a lot of pressure on the host when it comes to holiday dinners. There are sometimes pretty high expectations both from family and friends or even those that we place on ourselves. Will the meal you serve feed all your guests? Can it be healthy and still taste incredible? Will it appeal to everyone? Will it be holiday-worthy? This Peppercorn Crusted Strip Roast checks all those boxes! Not only does this 3-4 pound roast serve up to 16 people, it is served with a delicious and festive wine sauce and will go perfectly with holiday side dishes.
This post is sponsored by the Washington State Beef Commission.
When using appropriate portions, a leaner beef cut such as the strip roast (also known as a Strip Loin Roast) can be the healthiest option.
- It gives the essential nutrients we need for a healthy lifestyle with relatively few calories.
- It contains Iron and Zinc. Iron plays an important role in cognitive health including memory, ability to learn, and reasoning while Zinc is an essential nutrient that builds muscles and helps maintain the immune system.
Served alongside vegetables and whole grains, this roast ties together a satisfying and healthy holiday meal that doesn’t disappoint when it comes to flavor! Another bonus to cooking with high-quality lean beef is that it actually gives our bodies energy so we won’t feel like we’re groggy and needing sleep the minute dinner is over. I’m sure moms everywhere can agree that any extra energy (especially during the holidays!) is invaluable! Whether you’re making this for Christmas dinner with Nat King Cole singing The Christmas Song in the background or listening to Auld Lang Syne as you ring in the New Year, I hope this lovely roast adds that special touch to a truly wonderful holiday season for you and yours. Cheers!
Green Peppercorn Crusted Strip Roast with Red Wine Sauce
Ingredients
- 1 Beef Strip Roast 3 to 4 pounds)
- Seasoning
- 1 tablespoon green peppercorns
- 2 teaspoon granulated garlic
- 2 teaspoon kosher salt
- 2 teaspoon freshly ground black pepper
- 1 teaspoon lemon peel
Wine Sauce
- 2 tablespoon olive oil
- 4 ounces cremini or button mushrooms, sliced
- 1/4 cup finely chopped shallots
- 1 cup beef broth
- 1 cup Cabernet Sauvignon
- 1 tablespoon cornstarch
- 1/4 teaspoon cracked black pepper
- 1 teaspoon fresh thyme
- kosher salt
COOKING:
1. Preheat oven to 325°F. Combine Seasoning ingredients; press evenly onto all surfaces of beef Strip Roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness.
3. Meanwhile prepare Wine Sauce. Heat olive oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 6 to 9 minutes or until mushrooms are tender and browned. Remove from skillet; keep warm. Add 3/4 cup broth and wine to skillet; cook and stir over medium heat 12 to 16 minutes or until reduced to 1 cup. Combine remaining 1/4 cup broth and cornstarch in small bowl. Whisk cornstarch mixture and pepper into wine mixture; bring to a boil. Cook 1 minute or until sauce thickens, stirring occasionally. Remove from heat; add thyme and mushroom mixture. Season with salt, as desired.
4. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
5. Carve roast into slices; season with salt, as desired. Serve with Wine Sauce.
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