Tradition is one of the most important values that make the holidays different than any other time of year. Indeed, gathering friends and family together and sharing a meal create some of our most indelible memories. But just because we love tradition doesn’t mean we have to celebrate in the same way year after year.
For this year’s holiday dinner, why not prepare a dish that both honors tradition and gives your family a taste of something new they’re guaranteed to love? Smoked Peppercorn Strip Roast with Red Wine Sauce takes a classic holiday dish — the strip roast — and reimagines it with a California flair.
“Just because we love tradition doesn’t mean we have to celebrate in the same way year after year.”
What you’ll need:
A strip roast is a prized cut of beef known for its succulent tenderness that can be enjoyed anytime. Owing to its penchant for taking on mouth-watering flavors, the strip roast is a favorite of culinary fans, both professional and amateur alike, and a perfect centerpiece for any holiday meal. This year, our recipe offers this iconic dish with a California twist courtesy of food blogger Whitney Bond - a savory sweet smoky version of the strip roast.
Liven Up Your Holidays with a Smoked Peppercorn Strip Roast.
The best place to start when cooking a beef dish is at your local butcher. A professional butcher can help you select the finest strip roast that fits your exact needs, like the number of people to be served and whether you might want enough for leftovers (spoiler alert: you do!). Once you have your perfect cut of beef, here’s a step-by-step explanation on how to prepare it.
Beef Strip Roast.
This recipe calls for 4-5 pounds to host a festive gathering, plus have some left over.
Your needs may vary.
Meat Smoker.
This recipe works best when the beef is slow cooked in a smoker. A smoker tenderizes the beef by slow cooking it at a low temperature. When smoking a tenderloin, use a bold-flavored wood, like hickory, oak, or mesquite. This is because a boneless tenderloin will cook much quicker on the smoker than a bone-in prime rib, thus you want to get as much of the rich, smoky flavor as possible in the time that the tenderloin is on the smoker.
1 tablespoon peppercorns
2 tablespoons olive oil
1 cup Cabernet Sauvignon
1 tablespoon freshly ground black pepper
1 tablespoon granulated garlic
4 ounces cremini or button mushrooms, sliced
1 tablespoon cornstarch
1 teaspoon lemon peel
1 tablespoon kosher salt
1/4 cup finely chopped shallots
1/4 teaspoon cracked black pepper
1 cup beef broth (divided)
1 teaspoon fresh thyme (chopped)
Start by removing the roast from the refrigerator an hour before smoking. This will allow it to come to room temperature and the meat will cook more evenly, resulting in a more juicy, tender roast.
the Strip Roast
Preparing
Complementary Dishes to Keep the Holiday Spirit Alive
A classic holiday dinner spent enjoying an iconic dish with a California twist is a fantastic centerpiece to your holidays. But there are plenty more complementary beef dishes that help keep the holiday spirit alive all season long.
Beef and Caramelized Onion Knishes
Need a hearty snack to keep the family happily satiated while you finish pre-holiday preparation? Beef and Caramelized Onion Knishes are just the ticket. Delicious and savory, this dish is handheld and filling. Prep beforehand and you have a dish you can pop in the oven at a moment’s notice.
step 01
removing the roast from the refrigerator
step 02
prep your smoker
step 03
combine the Seasonings
step 04
press the seasoning mix evenly onto all sides
step 05
Smoke the strip roast
step 06
rest for 20 minutes & increase the temperature
step 07
searing on both sides
step 08
rest for 20-30 minutes before slicing and serving
step 01
removing the roast from the refrigerator
step 02
prep your smoker
step 03
combine the Seasonings
step 04
press the seasoning mix evenly onto all sides
step 05
Smoke the strip roast
step 06
rest for 20 minutes & increase the temperature
step 07
searing on both sides
step 08
rest for 20-30 minutes before slicing and serving
Next, prep your smoker. Preheat to 225°F.
step 03
combine the Seasonings
step 04
press the seasoning mix evenly onto all sides
step 05
Smoke the strip roast
step 06
rest for 20 minutes & increase the temperature
step 07
searing on both sides
step 08
rest for 20-30 minutes before slicing and serving
While the smoker is rising to temp, combine the peppercorns, granulated garlic, kosher salt, ground black pepper, and lemon peel in a small bowl.
step 01
removing the roast from the refrigerator
step 02
prep your smoker
step 03
combine the Seasonings
step 04
press the seasoning mix evenly onto all sides
step 05
Smoke the strip roast
step 06
rest for 20 minutes & increase the temperature
step 07
searing on both sides
step 08
rest for 20-30 minutes before slicing and serving
Take your strip roast and press the seasoning mix evenly onto all sides.
step 01
removing the roast from the refrigerator
step 02
prep your smoker
step 03
combine the Seasonings
step 04
press the seasoning mix evenly onto all sides
step 05
Smoke the strip roast
step 06
rest for 20 minutes & increase the temperature
step 07
searing on both sides
step 08
rest for 20-30 minutes before slicing and serving
Smoke the strip roast until the internal temperature reaches 120°F for rare, or 130°F for medium. Pro tip: Smoke 35 minutes per pound at 225°F for a rare roast — approximately 3.5 hours for a 6-pound roast. Remember to always smoke a roast with the fat side up. This will allow the fat to drip over the meat as it cooks down. This adds wonderful flavor to the roast and helps keep it moist.
step 01
removing the roast from the refrigerator
step 02
prep your smoker
step 03
combine the Seasonings
step 04
press the seasoning mix evenly onto all sides
step 05
Smoke the strip roast
step 06
rest for 20 minutes & increase the temperature
step 07
searing on both sides
step 08
rest for 20-30 minutes before slicing and serving
Place the roast on a cutting board, tent with foil, and rest for 20 minutes before reverse searing.
Meanwhile, increase the temperature on your smoker to high, between 400°F and 450°F.
step 01
removing the roast from the refrigerator
step 02
prep your smoker
step 03
combine the Seasonings
step 04
press the seasoning mix evenly onto all sides
step 05
Smoke the strip roast
step 06
rest for 20 minutes & increase the temperature
step 07
searing on both sides
step 08
rest for 20-30 minutes before slicing and serving
Remove the foil and place the roast back on the smoker, searing on both sides until the internal temperature reaches 135°F for medium rare, or 140°F for medium. This should take about 10 minutes. (You can also reverse sear the roast on a hot grill, in a large cast iron skillet on the stove, or in a roasting pan under the broiler in the oven. The idea with the final sear is to get a nice crust on the outside of the roast before serving.)
step 01
removing the roast from the refrigerator
step 02
prep your smoker
step 03
combine the Seasonings
step 04
press the seasoning mix evenly onto all sides
step 05
Smoke the strip roast
step 06
rest for 20 minutes & increase the temperature
step 07
searing on both sides
step 08
rest for 20-30 minutes before slicing and serving
Remove the roast, place it back on the cutting board, cover loosely with foil, and let it rest for 20-30 minutes before slicing and serving. Note: Keep in mind the internal temperature rises approximately 10° while the roast rests.
step 01
Heat the olive oil
step 02
Add the mushrooms and shallots
Next, prep your smoker. Preheat to 225°F.
step 02
prep your smoker
step 03
place Mushrooms in a bowl
step 04
Add 3/4 cup broth and 1 cup wine
step 05
Combine the remaining broth and cornstarch
step 06
Whisk the cornstarch mixture
step 07
Cook for 1 minute
step 08
Remove from the heat and serve
While the roast is resting, prepare the wine sauce on the stove.
Heat the olive oil in a large nonstick skillet over medium heat until hot. (Be careful not to burn it, as olive oil heats faster than vegetable oil.)
Add the mushrooms and shallots and cook for 6-9 minutes, or until the mushrooms are tender and browned.
Remove the mushrooms from the skillet, place in a bowl, and cover with foil to keep warm.
Add 3/4 cup broth and 1 cup wine to the skillet.
Cook and stir over medium heat for 12-16 minutes, or until the liquid is reduced to 1 cup.
Combine the remaining 1/4 cup broth and 1 tablespoon cornstarch in a small bowl.
Whisk the cornstarch mixture and ¼ teaspoon black pepper into the wine mixture and bring to a boil.
Cook for 1 minute or until the sauce thickens, stirring occasionally.
Remove from the heat, then add the previously cooked mushroom mixture and fresh chopped thyme.
Carve the roast into 1-inch-thick slices and serve with the wine sauce.
step 01
Heat the olive oil
step 02
Add the mushrooms and shallots
step 03
place Mushrooms in a bowl
step 04
Add 3/4 cup broth and 1 cup wine
step 05
Combine the remaining broth and cornstarch
step 06
Whisk the cornstarch mixture
step 07
Cook for 1 minute
step 08
Remove from the heat and serve
step 01
Heat the olive oil
step 02
Add the mushrooms and shallots
step 03
place Mushrooms in a bowl
step 04
Add 3/4 cup broth and 1 cup wine
step 05
Combine the remaining broth and cornstarch
step 06
Whisk the cornstarch mixture
step 07
Cook for 1 minute
step 08
Remove from the heat and serve
step 01
Heat the olive oil
step 02
Add the mushrooms and shallots
step 03
place Mushrooms in a bowl
step 04
Add 3/4 cup broth and 1 cup wine
step 05
Combine the remaining broth and cornstarch
step 06
Whisk the cornstarch mixture
step 07
Cook for 1 minute
step 08
Remove from the heat and serve
step 01
Heat the olive oil
step 02
Add the mushrooms and shallots
step 03
place Mushrooms in a bowl
step 04
Add 3/4 cup broth and 1 cup wine
step 05
Combine the remaining broth and cornstarch
step 06
Whisk the cornstarch mixture
step 07
Cook for 1 minute
step 08
Remove from the heat and serve
step 01
Heat the olive oil
step 02
Add the mushrooms and shallots
step 03
place Mushrooms in a bowl
step 04
Add 3/4 cup broth and 1 cup wine
step 05
Combine the remaining broth and cornstarch
step 06
Whisk the cornstarch mixture
step 07
Cook for 1 minute
step 08
Remove from the heat and serve
step 01
Heat the olive oil
step 02
Add the mushrooms and shallots
step 03
place Mushrooms in a bowl
step 04
Add 3/4 cup broth and 1 cup wine
step 05
Combine the remaining broth and cornstarch
step 06
Whisk the cornstarch mixture
step 07
Cook for 1 minute
step 08
Remove from the heat and serve
step 01
Heat the olive oil
step 02
Add the mushrooms and shallots
step 03
place Mushrooms in a bowl
step 04
Add 3/4 cup broth and 1 cup wine
step 05
Combine the remaining broth and cornstarch
step 06
Whisk the cornstarch mixture
step 07
Cook for 1 minute
step 08
Remove from the heat and serve
Full Recipe
Stuffed mushrooms are a classic appetizer. Adding seasoned ground beef and rich blue cheese make for an irresistible bite-sized wonder. Beef and Blue Cheese Stuffed Mushrooms remain the finger food of choice for any holiday party.
Beef and Blue Cheese Stuffed Mushrooms
Full Recipe
Love beef Wellingtons but can’t handle the commitment? Try Individual Beef Wellingtons first as a way to solve your Wellington curiosity without committing to it as your sole dish. Stuffed with mushrooms, onions, and thyme-coated beef tenderloin and then baked in a crispy dough, these individual wellies are not only delicious but they’ll also prepare you for next time you tackle this iconic dish at full scale.
Individual Beef Wellingtons
Full Recipe
Tradition
Boring
doesn't have to mean
the Red Wine Sauce
Preparing
Tune In for Culinary Inspiration!
Why don't you
Wine Sauce.
Seasonings.
Whitney Bond’s
What is strip roast?
Smoked Peppercorn Strip Roast with Red Wine Sauce Recipe
step 01
removing the roast from the refrigerator
step 02
prep your smoker
Scroll down
Here’s some ideas how to help your picky prince or princess enjoy healthy foods
IS YOUR KIDDO
Beef Strip Roast.
Meat Smoker.
The Strip Roast
step 01
step 02
removing the roast from the refrigerator
What you’ll need:
Listen now
How To Smoke
A Holiday Roast
Episode 1
Learn how to smoke a holiday roast to perfection with the timeless, tasty tips in this podcast episode.
Listen now
Beef Appetizers for Your Holiday Meal
Episode 2
Choose from a range of delectable beef hors d’oeuvres to fit your ideal holiday gathering.
Listen now
Interesting Rubs for Your Holiday Roast
Episode 3
Discover a new flavor palate for your holiday roast rub to make it a standout dish.
Listen now
Beef Appetizers for Your Holiday Meal
Episode 2
Explore mouthwatering beef appetizers for your festive holiday meal celebration.
Listen now
Interesting Rubs for Your Holiday Roast
Episode 3
Discover a new flavor palate for your holiday roast rub to make it a standout dish.
Listen now
How To Shop for Your Holiday Roast
Episode 4
Know the ins and outs of buying different types of beef roast to plan for your holiday needs.
Listen now
A Quaint Holiday Meal (for 2 or 4?)
Episode 5
Get expert recipe and technique recommendations well suited for a small gathering.
Listen now
Interesting Rubs for Your Holiday Roast
Episode 3
Discover a new flavor palate for your holiday roast rub to make it a standout dish.
Listen now
How To Shop for Your Holiday Roast
Episode 4
Know the ins and outs of buying different types of beef roast to plan for your holiday needs.
Listen now
A Quaint Holiday Meal (for 2 or 4?)
Episode 5
Get expert recipe and technique recommendations well suited for a small gathering.
step 03
removing the roast from the refrigerator
Start by removing the roast from the refrigerator an hour before smoking. This will allow it to come to room temperature and the meat will cook more evenly, resulting in a more juicy, tender roast.
step 02
step 03
step 01
step 02
step 03
step 01
Next, prep your smoker. Preheat to 225°F.
prep your smoker
step 02
step 03
removing the roast from the refrigerator
Start by removing the roast from the refrigerator an hour before smoking. This will allow it to come to room temperature and the meat will cook more evenly, resulting in a more juicy, tender roast.
step 01
step 02
step 03
step 01
While the smoker is rising to temp, combine the peppercorns, granulated garlic, kosher salt, ground black pepper, and lemon peel in a small bowl.
Combine The Seasonings
step 02
step 03
step 01
Next, prep your smoker. Preheat to 225°F.
prep your smoker
step 05
step 04
Smoke the strip roast until the internal temperature reaches 120°F for rare, or 130°F for medium. Pro tip: Smoke 35 minutes per pound at 225°F for a rare roast — approximately 3.5 hours for a 6-pound roast. Remember to always smoke a roast with the fat side up. This will allow the fat to drip over the meat as it cooks down. This adds wonderful flavor to the roast and helps keep it moist.
Smoke the strip roast
step 05
press the seasoning mix evenly onto all sides
Take your strip roast and press the seasoning mix evenly onto all sides.
step 04
step 02
step 03
step 01
While the smoker is rising to temp, combine the peppercorns, granulated garlic, kosher salt, ground black pepper, and lemon peel in a small bowl.
Combine The Seasonings
step 02
step 03
step 01
Next, prep your smoker. Preheat to 225°F.
prep your smoker
step 02
step 03
removing the roast from the refrigerator
Start by removing the roast from the refrigerator an hour before smoking. This will allow it to come to room temperature and the meat will cook more evenly, resulting in a more juicy, tender roast.
step 01
step 02
step 03
step 01
Remove the mushrooms from the skillet, place in a bowl, and cover with foil to keep warm.
place Mushrooms in a bowl
step 02
step 03
step 01
Add the mushrooms and shallots and cook for 6-9 minutes, or until the mushrooms are tender and browned.
Add the mushrooms and shallots
step 02
step 03
Heat the olive oil
While the roast is resting, prepare the wine sauce on the stove. Heat the olive oil in a large nonstick skillet over medium heat until hot. (Be careful not to burn it, as olive oil heats faster than vegetable oil.)
step 01
step 05
step 04
Combine the remaining 1/4 cup broth and 1 tablespoon cornstarch in a small bowl.
Combine the remaining broth and cornstarch
step 05
Add 3/4 cup broth and 1 cup wine
Add 3/4 cup broth and 1 cup wine to the skillet. Cook and stir over medium heat for 12-16 minutes, or until the liquid is reduced to 1 cup.
step 04
Beef and Caramelized Onion Knishes
Beef and Blue Cheese Stuffed Mushrooms
Full Recipe
Individual Beef Wellingtons
Full Recipe
Tune In for Culinary Inspiration!
Why don't you
Listen now
How To Smoke
A Holiday Roast
Episode 1
Learn how to smoke a holiday roast to perfection with the timeless, tasty tips in this podcast episode.
Listen now
Beef Appetizers for Your Holiday Meal
Episode 2
Choose from a range of delectable beef hors d’oeuvres to fit your ideal holiday gathering.
Listen now
How To Shop for Your Holiday Roast
Episode 4
Know the ins and outs of buying different types of beef roast to plan for your holiday needs.
Listen now
Interesting Rubs for Your Holiday Roast
Episode 3
Discover a new flavor palate for your holiday roast rub to make it a standout dish.
Listen now
A Quaint Holiday Meal (for 2 or 4?)
Episode 5
Get expert recipe and technique recommendations well suited for a small gathering.
