Roast Beef with Potatoes and Green Peppercorns

A mustard- and green-peppercorn-crusted beef roast set over potatoes that soak up all the drippings.

Ingredients

• 1 (4-pound) top sirloin or eye-of-round roast

Kosher salt and freshly ground black pepper

• 3 tablespoons Dijon mustard
• 3 tablespoons green peppercorns in brine, drained and lightly crushed
• 2 tablespoons fresh lemon juice
• 2 tablespoons canola oil
• 2 1/2 pounds Yukon Gold potatoes, halved
• 1 large onion, sliced
• 2 tablespoons unsalted butter

Directions

1. Pull the roast from the fridge 1 hour before cooking and season all over with salt and pepper. Preheat the oven to 500 degrees F.
2. Stir together the mustard, green peppercorns, and lemon juice; rub it all over the beef.
3. Toss the potatoes and onion with the oil, salt, and pepper and spread in a roasting pan. Set a rack over them and place the beef on the rack.
4. Roast at 500 degrees F for 10 minutes, then lower the oven to 350 degrees F and cook about 10 minutes per pound, until the center reads 125 to 130 degrees F for medium-rare.
5. Transfer the beef to a board and rest 15 to 20 minutes. Return the potatoes to the oven to finish crisping if needed.
6. Stir the butter into the pan drippings and spoon over the sliced beef and potatoes.

Notes

Adapted from Alex Guarnaschelli’s Roast Beef with Potatoes and Green Peppercorns.