Ingredients
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
Preparation
Preheat one side of grill to high; leave the other side unlit.
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.
Boil potatoes in salted water until tender. Drain, return to pan, and add cream, 2 T butter and horseradish. Mash and season with salt.
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.
