Name: Rack of Beef with Peppercorn Sauce: A Thanksgiving Delight
Prep time: 15 min
Cook time: 1 h 30 min
Total time: PT-485450H41M56S
Ingredients: 1 rack of beef (about 2-3 pounds, bone-in): This will be the star of the dish. Choose a high-quality cut for the best results.; 2 tablespoons olive oil: For searing and roasting.; 2 teaspoons kosher salt: Essential for seasoning the beef.; 1 teaspoon freshly ground black pepper: Adds a nice kick to the beef’s seasoning.; 1 teaspoon garlic powder: For added savory flavor.; 1 teaspoon dried thyme: A perfect herb to complement the beef’s flavor.; 2 sprigs fresh rosemary: For aromatic fragrance and additional flavor.; 2 cloves garlic, smashed: Enhances the flavor while roasting.; 2 tablespoons butter: For creating the base of the sauce.; 1 small shallot, finely chopped: Adds a mild, sweet flavor to the sauce.; 2 tablespoons brandy or cognac: For deglazing and enhancing the sauce’s depth.; 1/2 cup beef broth: Adds richness to the sauce.; 1 cup heavy cream: To make the sauce creamy and smooth.; 2 tablespoons green peppercorns, crushed: The key ingredient for the peppercorn flavor.; 1 teaspoon Dijon mustard: Adds a slight tang to the sauce.; Salt and freshly ground black pepper: To taste.

Description

A Rack of Beef with Peppercorn Sauce is a show-stopping, flavorful dish perfect for special occasions or holiday dinners. The rack of beef, typically a bone-in cut, is seasoned with salt, pepper, and herbs, then roasted to a perfect medium-rare or your desired doneness. The meat becomes tender and juicy, with a deliciously caramelized exterior. Served alongside is a rich and creamy peppercorn sauce, made with crushed black peppercorns, heavy cream, and often a splash of brandy or wine, creating a smooth, flavorful accompaniment that complements the beef’s natural richness. The peppercorn sauce adds a spicy, savory kick that enhances the savory flavors of the beef, making this dish a memorable and indulgent centerpiece.

Ingredients

Scale

For the Rack of Beef:

1 rack of beef (about 2–3 pounds, bone-in): This will be the star of the dish. Choose a high-quality cut for the best results.
2 tablespoons olive oil: For searing and roasting.
2 teaspoons kosher salt: Essential for seasoning the beef.
1 teaspoon freshly ground black pepper: Adds a nice kick to the beef’s seasoning.
1 teaspoon garlic powder: For added savory flavor.
1 teaspoon dried thyme: A perfect herb to complement the beef’s flavor.
2 sprigs fresh rosemary: For aromatic fragrance and additional flavor.
2 cloves garlic, smashed: Enhances the flavor while roasting.

For the Peppercorn Sauce:

2 tablespoons butter: For creating the base of the sauce.
1 small shallot, finely chopped: Adds a mild, sweet flavor to the sauce.
2 tablespoons brandy or cognac: For deglazing and enhancing the sauce’s depth.
1/2 cup beef broth: Adds richness to the sauce.
1 cup heavy cream: To make the sauce creamy and smooth.
2 tablespoons green peppercorns, crushed: The key ingredient for the peppercorn flavor.
1 teaspoon Dijon mustard: Adds a slight tang to the sauce.
Salt and freshly ground black pepper: To taste.

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Instructions

STEP 1: Prepare the Rack of Beef

Start by removing the rack of beef from the refrigerator about 30 minutes before cooking. Allowing the beef to come to room temperature ensures even cooking.

Preheat your oven to 375°F (190°C). This moderate temperature will allow the beef to roast evenly and stay tender.

STEP 2: Season the Beef

Rub the rack of beef with olive oil, ensuring it is evenly coated. Generously season the beef with kosher salt, black pepper, garlic powder, and dried thyme. Make sure to rub the seasonings into the meat, focusing on all sides, including the bones.

Place the fresh rosemary sprigs and smashed garlic cloves on the roasting pan around the beef. These will infuse the beef with additional flavor as it roasts.

STEP 3: Sear the Beef

Heat a large, oven-safe skillet over medium-high heat. Once hot, add a little olive oil and place the rack of beef into the skillet, fat side down. Sear the beef for 2-3 minutes on each side until a golden-brown crust forms. This searing step locks in the juices and creates a flavorful crust.

STEP 4: Roast the Beef

Once the beef is seared, transfer the skillet to the preheated oven. Roast the beef for about 1 hour to 1 hour and 15 minutes, depending on the size of the rack and your preferred level of doneness. For medium-rare, the internal temperature should reach 125-130°F (52-54°C). For medium, aim for 135°F (57°C).

During the roasting process, you can baste the beef with the pan juices to enhance the flavor and keep it moist.

STEP 5: Rest the Beef

Once the beef is done, remove it from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute, ensuring that the beef remains tender and juicy when sliced.

While the beef rests, you can start preparing the peppercorn sauce.

STEP 6: Make the Peppercorn Sauce

In a separate saucepan, melt butter over medium heat. Add the finely chopped shallot and sauté for 2-3 minutes until softened and translucent.

Add the brandy or cognac to the pan, stirring to deglaze and release any flavorful bits from the bottom of the pan. Let the alcohol cook off for about 1-2 minutes.

Pour in the beef broth, stirring to combine. Let it simmer for 5-7 minutes until the liquid is reduced by half.

Next, add the heavy cream and bring the mixture to a gentle simmer. Stir in the crushed green peppercorns and Dijon mustard. Season with salt and black pepper to taste. Continue to simmer for another 3-5 minutes, until the sauce thickens to your desired consistency.

STEP 7: Serve the Rack of Beef

To serve, slice the beef between the ribs into individual chops. Arrange them on a platter or individual plates, spooning the peppercorn sauce generously over the meat.

Garnish with fresh herbs like parsley or additional rosemary for an extra touch of color and flavor.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes

Nutrition

Calories: 500- 600 kcal
Fat: 35g
Carbohydrates: 5g
Protein: 50g