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Coffee-Crusted Roast with Pearl Onion-Peppercorn Sauce


My friends often send me pictures of the meat they’ve bought and ask me what to do with it. I’m not an expert, and I’m always nervous to tell them something that will make them ruin a hundred-dollar roast! The hardest part is rewarming meat that you want to serve medium-rare. For Yom Tov, you can either schedule the meat to be ready in time for your meal, or make it in advance, bring it back to room temperature, and rewarm it as gently as possible by placing it on top of your other food on the hot plate for a short time.


Prepare the Roast

1. Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius).
2. In a small bowl, mix salt, pepper, espresso, garlic, and olive oil. Rub meat with the mixture.
3. Heat oil in a large pot (like a Dutch oven), and sear meat for one to two minutes on each side. Place the pot in the oven. Alternatively, preheat oven to broil and place meat in a broiler pan. Broil for five minutes on each side. Remove meat from oven, reduce heat to 250 degrees Fahrenheit (120 degrees Celsius), and return meat to oven to slow-roast.
4. Cook meat for about 30 minutes, depending on the thickness of the meat. (If you prefer medium-rare, touch the meat and make sure there isn’t too much give.)


I recommend brick roast, but you can use French roast, rib eye, or London broil.


Do not use instant coffee. You can use any non instant coffee, or open a coffee pod and spill out the contents.

Prepare the Sauce

1. Sauté onions in oil for five to seven minutes on medium-high heat. Add peppercorns and salt.
2. Make a slurry with the potato starch and water. Stir slurry and scallions, if using, into the sauce. Remove from heat immediately.

To Serve

1. Spoon sauce over meat, or serve on the side.


Photography: Moishe Wulliger

Food Styling: Renee Muller