Peppercorn Roast Beef
We're going to roast a cut of beef, the tri-tip, that many have grilled during the summer. It works so perfectly for this, and it's a very nice size for a dinner party. You can let the uncooked roast age overnight in the refrigerator if you like. The meat is so tender and juicy that you simply have to give it a try.
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For stock, you can use beef, veal, chicken, or my favorite, oxtail stock.
Most fancy grocery stores will sell frozen veal stock or demi-glace (reduced-by-half veal stock), which is great for special-occasion sauces like this.