Serves 6
BEEF
3 to 4 lbs (1.5 to 2 kg) prime-rib or sirloin-tip beef roast
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) peppercorns, coarsely cracked
1 tsp (5 mL) kosher salt
GORGONZOLA SAUCE
1 cup (250 mL) whipping cream
2 oz (60 g) crumbled Gorgonzola or blue cheese
2 tbsp (30 mL) chopped chives
¼ tsp (1 mL) pepper
Pat beef dry with paper towels. Rub roast with oil, cracked pepper and salt. Bring to room temperature. This will take 1 to 2 hours.
In a pot over medium heat, brown meat all over about 5 to 10 minutes per side. Heat oven to 350.
For medium rare, cook in oven until internal temperature reads 128°F (53°C) for medium- rare. This will take 40 minutes to 90 minutes depending on the thickness of the roast and if it has bones. Check roast occasionally keeping in mind that internal temperature may continue to rise while resting.
Meanwhile, heat cream in a small saucepan over medium heat. Gently heat, stirring occasionally for 30 to 40 minutes until reduced. Remove from heat. Stir in Gorgonzola, chives and pepper. Pour into a gravy boat and cover to keep warm.
When done, remove roast from oven. Place roast on a carving board. Loosely cover with foil. Let rest for 15 to 25 minutes. Meanwhile, remove foil from beets. When cool enough to handle, remove and discard skins. Slice into wedges.
To serve, carve roast. Spoon Gorgonzola sauce over beef. Mashed potatoes are a delicious accompaniment.