"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Thread Tools Display Modes
Old 10-18-2009, 12:32 PM   #1
Senior Cook
Join Date: Jul 2007
Location: Chicago
Posts: 333
Send a message via AIM to danpeikes
Silver Tip Roast AU POIVRE

I like pepper alot. I have a silver tip that roast that I want to make next weekend. I have all colors of peppercorns in my spice cabinet. Any suggestions on how to make this dish? Should I crush the peppercorns crust the meat sear it and then roast it with some liquid and aromatics? I do not want this to be a "Pot Roast." I like some texture in my meat. How do you recommend to get good pepper flavor, moisture, and texture in the cut of beef?


danpeikes is offline   Reply With Quote
Old 10-18-2009, 01:20 PM   #2
Honey Badger
Join Date: Dec 2008
Posts: 2,249
This might be a start for you..Never made it myself..
A rotisserie might be another way to cook it.

Four-Pepper Steak au Poivre Recipe - Steven Raichlen | Food & Wine


If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 10-18-2009, 03:45 PM   #3
Assistant Cook
Join Date: Oct 2009
Posts: 13
All time favourite.

heat oven to 475f

Spread the top with Dijon mustard and the grind pepper. Its a good idea to seive it to get rid of the dry, over the top powdery chafe. Press the pepper over the mustard.

Make a trivet with onion halves,Face down.(that way they'll brown and add yum and colour) Celery and carrots. This will give you a rich gravy.

Put the meat on the trivet of veg at give it 20 mins.
Turn the heat down to 375 and give it 15 mins a lb then another 15 for rare. 30 for medium and 45 for well done.

Baste as often as you remember. The more the better

Take it out and cover tightly with foil. It'll stay hot for an hour easily and it needs to rest.

Take the veg out and consider them cooks perks with a shake of salt.

Deglaze the pan with 1/2 a glass of red wine, Add a glass of water or beef stock. Reduce slightly and thats it. If you want a really rich gravy, whisk in a few knobs of ice cold butter. Season.
Fix is offline   Reply With Quote
Old 10-26-2009, 12:44 PM   #4
Head Chef
Jeff G.'s Avatar
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Probably too late but you can dry roast the meat. I prefer it that way.

Season the outside of the meat all the way around. Get your over very hot, 500F. Put the meat in on a rack at that temp for 15 minutes then turn the oven down to around 280 without opening the door. Timing depends on the size, After 30 minutes, check the temp with a meat thermometer. Remember to stop at least 5 degrees short of the desired temperature. At that point remove the roast from the oven and allow it to set of a minimum of 15 minutes, 20 is better.

When you cut into it the meat will be well crusted from the high heat to start but the interior will be very moist and juicy.

Make sure to put the rack over a catch pan to catch the drippings...
Jeff G. is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:36 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.