Peppercorn-Crusted Roast Beef With Horseradish Mashed Potatoes

• 1 eye of round roast, trimmed (about 1 1/4 lb)
• salt
• coursely ground black peppercorns
• 10 oz red potatoes, quartered
• 1/4 c cream
• 4 T butter
• 1 T prepared horseradish
• 2 T chopped shallots
• 1 1/2 t dijon mustard
• 1 t flour
• 1 1/2 c tawny port
• 1/2 c chicken broth
• 1/4 t red wine vinegar

1. Preheat one side of grill to high; leave the other side unlit.
2. Season roast with salt, then press top and bottom into cracked peppercorns. Grill over direct heat 4 mintes each side, then transfer to unlit side of grill and roast to internal temperature of 140 degrees, about 30-40 more minutes. Let rest 5-10 minutes before serving.
3. Boil potatoes in salted water until tender. Drain, return to pan, and add cream, 2 T butter and horseradish. Mash and season with salt.
4. Combine 1 T butter, mustard and flour in small bowl and set aside. Saute shallots in 1 T butter. Add port and broth to shallots and reduce to 1/2 cup, about 10-12 minutes. Strain and discard shallots; return liquid to pan and bring to simmer. Whisk roux into sauce and simmer until thickened, about 1 minute. Finish with vinegar, salt and pepper.

round roast, salt, ground black, red potatoes, cream, t, t, t, mustard, flour, tawny port, chicken broth, red wine vinegar

Taken from www.epicurious.com/recipes/member/views/peppercorn-crusted-roast-beef-with-horseradish-mashed-potatoes-50034151 (may not work)