Quick, easy and delicious, this flat iron roast recipe also features tasty root vegetables inspired by the season.
Serves: 4
Difficulty: medium
Prep time: 15 min
Cook time: 30 min
Make ahead: Blue Cheese Butter may be made up to 1 week in advance and frozen
Ingredients
Crater Lake Blue Cheese Butter
4 oz Rogue Creamery Crater Lake Blue Cheese
8 T unsalted butter, room temperature
pinch of salt and pepper
Flat Iron Roast
1 1/2 lb flat iron roast, whole
1 t kosher salt
1/2 t black pepper, ground
2 T olive oil
Green Peppercorn Sauce
1/3 c Pinot Noir or other dry red wine
1 T whole-grain mustard
1 T brined green peppercorns, drained
2 T butter
Roasted Root Vegetable Puree
3 ea med carrots, turnips and parsnips, peeled and trimmed
3 T olive oil
4 sm garlic cloves
pinch salt and pepper
1 oz dried wild mushrooms, such as ‘Chef’s Blend’
1 c beef stock or bone broth
Steps
Seared Flat Iron Roast with Green Peppercorn Sauce and Blue Cheese Butter
In processor, combine cheese, butter and seasonings, pulsing until roughly combined. Remove and place on parchment or wax paper. Gently shape into a 1” diameter cylinder, rolling paper around and twisting ends to seal; freeze until ready to use.
Preheat oven to 350º. Season roast on all sides with salt and pepper. Add oil to an oven-proof skillet over medium-high heat; when just beginning to smoke, add roast and sear on all sides. Transfer roast, in skillet, to oven. Cook 15-20 min, until desired internal temp is reached (125º for medium rare). Remove roast from pan and let rest, tented with foil, 10 min before slicing.
Make Green Peppercorn Sauce by placing hot roasting skillet over medium-high heat on stove top (handle pan carefully, as handle will be very hot). Immediately deglaze pan with wine, allowing to bubble; reduce 1 min, whisking to lift any fond (browned bits). Quickly add remaining ingredients and whisk until butter is melted, immediately removing from heat.
Slice roast thinly and divide among four plates, topping with Green Peppercorn Sauce and a crumble of Crater Lake Blue Cheese Butter. Serve Roasted Root Vegetable Puree alongside.
Roasted Root Vegetable Puree
Cut root vegetables into medium-size chunks. Toss with oil, garlic cloves and seasonings and roast at 350º for 30 min, until softened and color darkens on edges. Meanwhile, simmer dried mushrooms in beef stock until reduced by 3/4. Place garlic, mushrooms, beef/mushroom stock and ¾ of roasted vegetables in processor, blending to a smooth paste (reserve some roasted vegetables for garnishing plates). Serve immediately.
