Beef Recipe
a huge slab of rare meat crusted in black peppercorns and a natural juice sauce
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Ingredients
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Beef
Natural Juice Sauce (Pan Sauce)
Finishing
Method
Beef
- 1
Bring to room temperature
Remove the beef from the refrigerator at least 45–60 minutes before cooking so it comes close to room temperature. Pat the surface dry thoroughly with paper towels.
- 2
Season and crust
Generously rub 2 tablespoons kosher salt all over the beef, pressing so it adheres. Spread the 3 tablespoons of coarsely cracked black peppercorns on a plate and press the pepper into the surface of the beef until it forms an even crust. Trim any excess loose pepper.
- 3
Sear
Preheat oven to 275°F (135°C). Heat a large oven-safe skillet or cast-iron pan over high heat until smoking. Add 2 tablespoons neutral oil and swirl. Carefully place the beef fat-side down (or bone-side if roast) and sear without moving for 2–3 minutes until a deep brown crust forms. Turn and sear all sides, including edges, 1–2 minutes each, until richly browned and peppercorn crust is set. Use tongs to hold and sear any rounded edges.
- 4
Roast to rare
Transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part reads 120–122°F (49–50°C) for rare (about 20–30 minutes depending on thickness). Remove from oven when target temp is reached, tent loosely with foil, and rest 15–20 minutes. Internal temp will rise a few degrees; final temp should be about 125–127°F (52–53°C).
Natural Juice Sauce (Pan Sauce)
- 5
Collect pan juices
After removing the beef to rest, place the hot skillet on the stovetop over medium heat. Carefully pour off any excess fat, leaving about 1 tablespoon and all the browned fond in the pan.
- 6
Sauté shallot
Add the finely chopped shallot to the pan and cook, stirring, 1–2 minutes until softened and translucent but not browned, scraping up browned bits from the bottom with a wooden spoon.
- 7
Deglaze
Pour in 1 cup dry red wine to deglaze, increase heat to medium-high, and bring to a simmer. Allow the wine to reduce by about half (5–8 minutes), scraping the fond to release concentrated browned flavor.
- 8
Add stock and herbs
Add 1 cup beef or veal stock and the thyme sprigs. Continue to simmer until the liquid is reduced to about 3/4 cup and slightly syrupy (6–10 minutes). Taste and adjust seasoning.
- 9
Finish with butter
Remove thyme sprigs. Reduce heat to low and whisk in 2 tablespoons cold unsalted butter, one piece at a time, to emulsify and give the sauce a glossy finish. Whisk in 1 teaspoon cracked black pepper and 1 teaspoon fine sea salt. Keep warm.
Finishing
- 10
Slice and serve
Slice the rested beef across the grain into thick slices. Arrange on a warmed platter or plates. Spoon the natural juice sauce over and around the beef. Dot with the optional 1 tablespoon finishing butter for extra gloss and richness if desired, and finish with 1/2 teaspoon coarse sea salt or Maldon flakes to taste.