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Peppered Rib Roast with Brandy

4 lb boneless rib eye roast
1/4 cup whole green, pink, or black peppercorns (or combination)
2 Tbsp brandy or cognac
1/2 cup heavy creme
1 Tbsp Dijon-style mustard
1 Tbsp Worcestershire Sauce
Juice of 1/2 lemon
6 red potatoes
2 Tbsp macadamia nut or olive oil
2 tsp minced garlic
2 portabella mushrooms, thinly sliced

Preheat oven to 325 F. Crack peppercorns coarsely; sprinkle on
roast and press into surface. Set meat in a shallow roasting pan
and cook for about 1 1/2 hours or until meat thermometer inserted
into center registers 140 to 150 F. Cut red potatoes lengthwise
into 6 wedges each and toss with oil and galic. One hour before
meat is done, place potatoes around meat in roasting pan. About 15
minutes before meat is done, add mushrooms to potatoes.

When cooked, transfer roast and vegetables to a serving platter
and keep warm. Add brandy to drippings in roasting pan and ignite
mixture with match. After fire extinguishes, whisk in heavy cream,
mustard and Worcestershire sauce and bring to a boil, reduce heat
and cook for 3 minutes or until thickened. Remove from heat and
add lemon juice. Carve roast and pour sauce over sliced meat. Serve
with potatoes and mushrooms. Makes 8 servings.

Serve with Oven Roasted Garlic Potatoes and Portabella Mushrooms


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