Hands-On Time
10 Mins
Total Time
2 Hours
Yield
Serves 8
Anna Williams

How to Make It

Step 1

Heat oven to 375° F. Place the peppercorns in a resealable plastic bag and crush with the bottom of a heavy pan.

Step 2

Place the beef in a large roasting pan and season with the crushed peppercorns and 1½ teaspoons salt, pressing gently to help the peppercorns adhere.

Step 3

Roast the beef to the desired doneness, 85 to 95 minutes for medium-rare (internal temperature registers 130° F*). Transfer to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing.

Step 4

Meanwhile, in a small bowl, combine the sour cream, horseradish, and ½ teaspoon each salt and black pepper. Serve with the beef.

Step 5

*Note: This is the temperature preferred by the Real Simple test kitchen, and it is considered safe by many experts. The U.S. Department of Agriculture’s recommendation for maximum safety is 15° to  20° F higher.

You May Like

Ratings & Reviews

/5
Reviews
five_whole_stars