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Beef Roast au Poivre with Caramelized Onions

Ingredients

  • 2 tablespoons each whole black and pink peppercorns or 1/4 cup whole black peppercorns
  • 3 dried chipotle chiles, stems removed
  • 1 tablespoon coriander seeds
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried thyme
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried orange zest
  • 3 tablespoons steak sauce
  • 1 beef tri-tip roast (2 to 3 pounds)
  • ONIONS:
  • 4 large onions, thinly sliced
  • 3 tablespoons olive oil
  • 1/2 cup chardonnay or other white wine
  • 2 teaspoons dried thyme
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 tablespoons minced fresh parsley

Directions

  • 1. Place the peppercorns, chiles and coriander in a blender. Cover and process until coarsely ground. Stir in the onion, thyme, salt and orange peel.
  • 2. Rub steak sauce and seasoning mixture over roast; cover and refrigerate for 8 hours or overnight.
  • 3. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
  • 4. Meanwhile, in a large skillet, cook onions in oil over low heat for 30-35 minutes or until golden brown, stirring frequently. Stir in wine and bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until liquid is evaporated. Stir in the thyme, pepper and salt.
  • 5. Transfer meat to a warm serving platter. Let stand for 10 minutes before slicing. Sprinkle with parsley. Serve with onions.

Nutrition Facts

1 each: 367 calories, 18g fat (5g saturated fat), 91mg cholesterol, 851mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 33g protein.

Reviews

Average Rating: 5
  • fascinator
    Jan 23, 2016

    Very good. Make again.

  • maam1993
    Jan 17, 2010

    I fixed this for Christmas dinner. The flavor was execellent. My family loved it. I will reduce the cooking temperature to 350 instead of 425.

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