Ingredients
- 3 3
- tablespoon(s) mixed peppercorns, black, white, pink, and green
- 1 1
- (4-pound) boneless rump or rib roast, at room temperature
- Kosher salt
- Pepper
- 1.50 1.50
- pound(s) (about 20) medium shallots
- 2 2
- tablespoon(s) olive oil
- 3/4 3/4
- cup(s) sour cream
- 1/4 1/4
- cup(s) prepared horseradish
- 2 2
- tablespoon(s) whole-grain mustard
- 1/4 1/4
- cup(s) chopped fresh flat-leaf parsley
Preparation
Step 1
Heat oven to 375 degrees F. Place the peppercorns in a resealable plastic bag. Using the bottom of a heavy pan, crush the peppercorns.
Tie the beef, if desired, and place in a large roasting pan. Season with the crushed peppercorns and 1½ teaspoons salt, pressing gently to help the peppercorns adhere. Roast for 40 minutes.
Meanwhile, peel the shallots, cut them in half, and place in a large bowl. Toss with the oil and ½ teaspoon each salt and pepper.
Scatter the shallots around the roast and continue roasting to desired doneness, 130 degrees F for medium-rare, 40 to 50 minutes more. Transfer the roast to a board and let rest for at least 15 minutes before slicing.
While the beef rests, make the horseradish sauce. In a small bowl, combine the sour cream, horseradish, mustard, and ¼ teaspoon each salt and pepper; fold in the parsley. Serve with the beef and shallots.