Grilled Peppercorn-Crusted Roast Beef With Port Wine Sauce

By tammy1365

Living in Florida I love to find great recipes that can be grilled outside to keep the house cooler. This is one I found in Cuisine at Home Magazine and I added garlic powder to the seasoning. This isn't your large standard size roast that feeds a group but rather a small 1 or 1 1/4 pound Eye of Round Beef Roast. If it is tricky to find this size, ask the butcher to cut a larger one in half, or buy the larger roast and cut in half and freeze one of the parts for another time. This was served with horseradish mashed potatoes.

Ingredients

• 1 -1 1/4 lb beef eye round
• garlic powder
• salt
• coarsely ground black peppercorns
• 1 teaspoon butter
• 2 tablespoons shallots, chopped
• 1 tablespoon butter, softened
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon all-purpose flour
• 1 1/2 cups tawny port
• 1/2 cup chicken broth
• 1/4 teaspoon red wine vinegar
• salt and pepper

Preparation

Step 1

1 For the roast:. 2 Heat one side of the grill to high; leave the other side unlit. 3 Season the roast with salt and garlic powder on all sides, then press top and bottom into cracked black pepper. 4 Grill roast over direct heat for 5 minutes, then turn roast over and grill 5 minutes more. Transfer beef to the unlit side of grill and roast to an internal temperature of 140 degrees, 30-40 more minutes, turning every ten minutes. Remove roast from grill and let it rest 5-10 minutes before slicing. 5 For the Sauce:. 6 Saute shallots in 1 teaspoon butter in a saucepan over medium-high heat, until beginning to brown, 1-2 minutes. 7 Combine 1 tablespoon butter, Dijon and flour in a small bowl; set aside. 8 Add Port and broth to shallots. Bring to a boil and reduce to 1/2 cup, 10-12 minutes. Strain and discard shallots; return liquid to pan and bring to a simmer over medium heat. Whisk butter-flour mixture into sauce and simmer until thickened, 1 minute. Finish with vinegar, salt and pepper to taste.