A Revved-Up Holiday Roast : Dish Is Ideally Suited to New Year’s Party at Home

Peppered Beef Tip Roast With Corn Pudding is a revved-up rendition of a classic holiday roast, perfectly suited to an intimate New Year’s Eve/Day party at home.

Cooking the roast is easy. Its winning accompaniment is a fanciful interpretation of the classic corn pudding of yesteryear, but it takes only minutes to assemble, then bakes conveniently alongside the roast.

PEPPERED BEEF TIP ROAST WITH CORN PUDDING

2 teaspoons cracked black peppercorns

2 teaspoons dry mustard

1/2 teaspoon ground allspice

1/2 teaspoon cayenne pepper

1 clove garlic, minced

1 teaspoon oil

1 (3 1/2- to 5-pound) beef tip roast

1 (20-ounce) bag frozen whole kernel corn, thawed

1 small onion, quartered

2 cups milk

2 eggs, beaten

1 (8 1/2-ounce) package corn muffin mix

1/2 teaspoon salt

1 cup shredded Cheddar cheese

1 cup thinly sliced romaine lettuce

1/2 cup julienned radishes

Combine peppercorns, mustard, allspice, cayenne and garlic and stir in oil to form thick paste. Rub mixture evenly over top surface of roast. Place roast, fat side up, on rack in roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water or cover.

Roast at 325 degrees to desired doneness, allowing 30 to 35 minutes per pound. Remove roast when thermometer registers 135 degrees for rare, 155 degrees for medium and allow to stand 15 to 20 minutes in warm place for carving.

Meanwhile, combine corn and onion in food processor fitted with steel blade. Cover and process until corn is broken but not pureed, using on/off pulse switch and scraping side of bowl as needed.

Add milk and eggs and pulse just until blended. Add muffin mix and salt and pulse again to mix. Pour mixture into greased 12x8-inch baking dish. Bake with roast during last 45 to 50 minutes cooking time or until outside crust is golden.

Sprinkle pudding with cheese and place under broiler so surface is 3 to 4 inches from heat. Broil until cheese melts and top is crusty. To serve, top with romaine lettuce and radishes. Makes 8 to 10 servings.