Grilled Peppercorn-Crusted Roast Beef With Port Wine Sauce - cooking recipe

Ingredients

1 - 1 1/4 lb beef eye round
garlic powder
salt
coarsely ground black peppercorns
For the Sauce
1 teaspoon butter
2 tablespoons shallots, chopped
1 tablespoon butter, softened
1 1/2 teaspoons Dijon mustard
1 teaspoon all-purpose flour
1 1/2 cups tawny port
1/2 cup chicken broth
1/4 teaspoon red wine vinegar
salt and pepper

Preparation

For the roast:.
Heat one side of the grill to high; leave the other side unlit.
Season the roast with salt and garlic powder on all sides, then press top and bottom into cracked black pepper.
Grill roast over direct heat for 5 minutes, then turn roast over and grill 5 minutes more. Transfer beef to the unlit side of grill and roast to an internal temperature of 140 degrees, 30-40 more minutes, turning every ten minutes. Remove roast from grill and let it rest 5-10 minutes before slicing.
For the Sauce:.
Saute shallots in 1 teaspoon butter in a saucepan over medium-high heat, until beginning to brown, 1-2 minutes.
Combine 1 tablespoon butter, Dijon and flour in a small bowl; set aside.
Add Port and broth to shallots. Bring to a boil and reduce to 1/2 cup, 10-12 minutes. Strain and discard shallots; return liquid to pan and bring to a simmer over medium heat. Whisk butter-flour mixture into sauce and simmer until thickened, 1 minute. Finish with vinegar, salt and pepper to taste.