Best Pepper Crusted Beef With Cherry Tomatoes Recipes

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BEEFEATER´S PEPPER-CRUSTED ROAST



Beefeater´s Pepper-Crusted Roast image

Treat your family to this beef roast that's topped with peppercorns and thyme leaves.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h20m

Yield 6

Number Of Ingredients 5

1 tablespoon butter, melted
1 tablespoon Worcestershire sauce
1 (4-lb.) beef rib roast
3 tablespoons crushed multi-colored peppercorns
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves

Steps:

  • Heat oven to 350°F. In small cup, combine butter and Worcestershire sauce; mix well. Place roast in shallow roasting pan. Brush butter mixture over roast. Press peppercorns over top of roast; sprinkle with thyme.
  • Bake at 350°F. for 1 1/2 to 2 hours or until meat thermometer registers 135°F. for medium-rare or 150°F. for medium doneness.
  • Remove roast from oven. Cover with tent of foil. Let stand 10 to 15 minutes before carving.

Nutrition Facts : Calories 340, Carbohydrate 3 g, Cholesterol 115 mg, Fat 1/2, Fiber 1 g, Protein 38 g, SaturatedFat 8 g, ServingSize 1 serving, Sodium 150 mg, Sugar 0 g

PEPPERY ROAST BEEF



Peppery Roast Beef image

With its spicy coating and creamy horseradish sauce, this tender roast is sure to be the star of any meal, whether it's a sit-down dinner or serve-yourself potluck.-Maureen Brand, Somers, Iowa

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 12 servings.

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon seasoned pepper
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 boneless beef eye round or top round roast (4 to 5 pounds)
HORSERADISH SAUCE:
1 cup sour cream
2 tablespoons lemon juice
2 tablespoons milk
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 325°. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast. Place fat side up on a rack in a shallow roasting pan. , Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a small bowl, combine the sauce ingredients. Serve with roast.

Nutrition Facts : Calories 228 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 211mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.

PEPPER-CRUSTED SIRLOIN ROAST



Pepper-Crusted Sirloin Roast image

Dinner guests will be surprised to hear that this festive entree calls for only five ingredients. It's the perfect choice for serving a large group.

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 16 servings.

Number Of Ingredients 5

2 tablespoons Dijon mustard
1 tablespoon coarsely ground pepper
1 tablespoon minced fresh mint or 1 teaspoon dried mint
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 beef sirloin tip roast (4 pounds)

Steps:

  • Preheat oven to 350°. Mix first 4 ingredients., Place roast on a rack in a roasting pan; spread with mustard mixture. Roast until desired doneness (a thermometer should read 135° for medium-rare, 140° for medium and 145° for medium-well), about 2 hours., Remove from oven; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 146 calories, Fat 5g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 78mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

PEPPER STEAK



Pepper Steak image

Pepper steak is an easy weeknight dinner and boy is this a good recipe. The steak is cooked tender with peppers that soak up the flavor of the savory tomato gravy. Excellent served over rice. This meal is going to become a family favorite and end up in your weekly dinner rotation.

Provided by Kathy D

Categories     Beef

Time 40m

Number Of Ingredients 13

1 lb sirloin tips, 1/4 inch
2 Tbsp Crisco (can use fat of your choice)
1/4 c onions, chopped
1 clove garlic, minced
1 tsp kosher salt
1 dash(es) freshly grated black pepper
1 beef bouillon, cube
1 c hot water
1 lb can stewed tomatoes, drained
1 large green bell pepper, chopped or in strips
2 Tbsp corn starch
1/4 c cold water
2 Tbsp soy sauce (I use low-sodium)

Steps:

  • 1. Heat the Crisco in a large skillet over med-high heat.
  • 2. Brown the sirloin tips - about 10-15 min.
  • 3. Add the chopped onion, garlic, salt and pepper, beef cube and the 1 cup of hot water.
  • 4. Cover and simmer for 20 to 25 min.
  • 5. Add the drained tomatoes and chopped green pepper. Cook an additional 10 minutes.
  • 6. In a small bowl, combine the corn starch, 1/4 cup cold water, and soy sauce.
  • 7. Stir this into the meat mixture and bring to a boil.
  • 8. Turn the heat back down to medium and cook 5-10 minutes longer.
  • 9. I like to serve this over rice. Enjoy!

PEPPER CRUSTED BEEF WITH CHERRY TOMATOES



Pepper Crusted Beef With Cherry Tomatoes image

Make and share this Pepper Crusted Beef With Cherry Tomatoes recipe from Food.com.

Provided by AZPARZYCH

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb beef, filleted
1 teaspoon black peppercorns
1 teaspoon fennel seed
1 teaspoon dried rosemary
1 garlic clove
1 tablespoon olive oil
2 cups cherry tomatoes
1 red onion, finely chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
fresh cilantro
1 head lettuce, separted into leaves
1 parsnip
2 tablespoons sour cream
salt and pepper

Steps:

  • Crush the black peppers, fennel seeds, rosemary and the garlic with a pestle and mortar. Mix with the olive oil
  • Rub the meat with the mixture and place everything in a plastic bag for a couple of hours.
  • The tomatoes:.
  • While the meat is marinating, put together the tomato salad by slicing the tomatoes in half and adding the other salad ingredients. Season with salt and pepper.
  • Dry the meat a bit by patting it with a paper towel and put in a frying pan sizzling with butter and oil. Continue to fry (or heat in an oven) until its core temperature reaches 130 F (55 C). At that time, take it away from the heat and let it sit.
  • Cut the parsnip in small pieces and boil them soft in salted and peppered water. Drain the parsnip and mix in the sour cream and make a puree.
  • To serve:.
  • Lay 10 salad leaves on a serving plate. Cover them with the tomato salad. Slice the meat and lay it on the top. Add the parsnip puree. Give it a couple of twists of fresh ground pepper before serving.

Nutrition Facts : Calories 883.2, Fat 88.8, SaturatedFat 35.1, Cholesterol 115.5, Sodium 66.2, Carbohydrate 10.1, Fiber 3, Sugar 4.7, Protein 11.9

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