Beef Roast au Poivre with Caramelized Onions

Directions

• Place the peppercorns, chiles and coriander in a blender. Cover and process until coarsely ground. Stir in the onion, thyme, salt and orange peel.
• Rub steak sauce and seasoning mixture over roast; cover and refrigerate for 8 hours or overnight.
• Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
• Meanwhile, in a large skillet, cook onions in oil over low heat for 30-35 minutes or until golden brown, stirring frequently. Stir in wine and bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until liquid is evaporated. Stir in the thyme, pepper and salt.
• Transfer meat to a warm serving platter. Let stand for 10 minutes before slicing. Sprinkle with parsley. Serve with onions.