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Pepper-Crusted Tri-Tip Roast with Garlic-Sherry Sauce
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 10 Min.
Cook Time: 50 Min.
What you need:
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+ 1 beef Tri-Tip Roast (2 lb.)

Rub:
+ 1 Tbsp. coarsely crushed mixed peppercorns (black, white, green and pink)
+ 2 cloves garlic, minced

Sauce:
+ 1/3 c. dry sherry
+ 2 cloves garlic, thinly sliced
+ 4 tsp. cornstarch
+ 1 can (14 to 14 1/2 oz.) beef broth
What to do:
1. Preheat oven to 425°F. Combine Rub ingredients; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.
3. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile, prepare Sauce. Combine sherry and garlic in small saucepan; bring to a boil. Cook 1 to 2 minutes or until liquid is reduced by half. Dissolve cornstarch in broth; add to saucepan. Bring to a boil, stirring constantly; cook and stir 2 to 3 minutes or until slightly thickened. Season with salt and ground black pepper, as desired.
5. Carve half of roast across the grain into thin slices. Serve with half of sauce.

* Use reserved meat and sauce for Beef and Vegetable Cheese Steak Sandwich.

* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 183;   Total Fat: 7g;   Saturated Fat: 3g;   Cholesterol: 60mg;   Total Carbs: 4g;   Protein: 23g;   Sodium: 400mg;