Black pepper roast beef
Centine Rosso

Ingredients for 8 people
1.2 kg beef
2 tablespoons of black peppercorns
2 teaspoons of salt
Extra virgin olive oil
500 g of peeled onions
½ glass of white wine

Tie the meat with the butcher’s twine. Finely chop the black peppercorns, mix them with salt and rub the meat. Place the beef in a bowl, cover it with plastic wrap and let it marinade in the fridge overnight.

The next day, bring the meat back to room temperature.

Preheat the oven to 200°C.

Remove the meat from the marinade, drain it and place it on a baking sheet.

Arrange the peeled onions all around the meat, then drizzle with a few tablespoons of olive oil.
Roast the meat for 20 minutes, then pour in the white wine. Quickly toss the onions with the wine, and cook for 20 more minutes for a medium cooking.

Remove the meat from the oven and wrap it in aluminum foil.
Let it rest for half an hour before slicing it, and serve it with the onions.