Roast Beef With Peppercorn Wine Sauce

1. Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with coarse salt and pepper. Place, fat side up, on rack in shallow roasting pan (no water is necessary). Insert ovensafe meat thermometer into centre of roast, avoiding fat or bone. Oven-sear by placing uncovered roast in preheated 450ºF (230ºC) oven for 10 minutes.
2. Reduce heat to 275ºF (140ºC). Cook until thermometer reads 140ºF (60ºC) for medium-rare, about 2 hours. Remove from oven.
3. Place roast on cutting board; cover with foil and let stand for at least 15 minutes. Meanwhile, make Peppercorn Wine Sauce. Carve roast into thin slices and serve with hot sauce.

• PEPPERCORN WINE SAUCE: Drain off all but 2 tbsp (30 mL) fat from pan. Heat pan drippings in roasting pan over medium-high heat. Stir in 2 tbsp (30 mL) all-purpose flour; cook, stirring constantly, for 1 minute. Gradually stir in 1 cup (250 mL) EACH sodium-reduced beef broth and red wine or Madeira and 2 tsp (10 mL) cracked mixed peppercorns. Cook, stirring up any browned bits from bottom of pan. Whisk until sauce boils and thickens, about 4 minutes. Makes 1-1/4 cups (300 mL).