2 teapoons cracked black pepper
2 teaspoon dry mustard
1 large clove garlic, minced
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1 teaspoon vegetable oil
Salt to taste
1 beef round tip roast (about 4 to 6 pounds)
Corn Pudding:
1 (20-ounce) bag frozen whole kernel corn, defrosted
1 small onion, quartered
2 cups milk
2 eggs
1 (8 1/2-ounce) package corn muffin mix
1/2 teaspoon salt
1 cup shredded Cheddar cheese


1. Prepare Roast: Preheat oven to 325 degrees F. In a small bowl, combine black pepper, mustard, garlic, allspice, cayenne, oil and salt. Rub evenly into surface of roast. Place fat side up in a roasting pan. Roast about 2 to 2 1/2 hours for medium rare to medium.
2. Prepare Corn Pudding: Approximately 1 hour before serving, process corn and onion in food processor fitted with the metal blade until corn is almost pureed. Add milk and eggs; process just until blended. Add muffin mix and salt; process only until mixed. Pour into greased 11 x 7-inch baking dish. Bake in 325 degree F alongside roast for about 45 to 50 minutes or until edges are golden.
2. Remove roast when thermometer registers 140 degrees for medium. Tent and let stand. After roast is out of oven, preheat broiler. Sprinkle pudding with cheese; broil 3 to 4 inches from heat, until cheese melts and top is crusty. Carve roast into thin slices; serve with pudding.

A beef rump, tri-tip or rib roast could be used in place of the round tip roast.

Peppered Beef Tip Roast with Corn Pudding
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