Recipe description:
Make your next roast peppery by rubbing crushed peppercorns and garlic on a Tri-Tip Roast. Compliment the beef with a delicious garlic-sherry sauce.
Ingredients:
• 1 beef Tri-Tip Roast 2 pounds (1 Kg.)
Rub:
• 1 tablespoon coarsely crushed mixed peppercorns (black, white, green and pink)
• 2 teaspoons minced garlic
Sauce:
• 1/3 cup dry sherry (or red vinegar)
• 2 cloves garlic, thinly sliced
• 4 teaspoons cornstarch
• 1 can 14 to 14-1/2 ounces (89.396 – 411.07 g.) beef broth
Preparation:
1. Preheat oven to 425°F (218.33°C). 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 (218.33°C) 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 (57.22°C) for medium rare; 150°F (65.56°C) 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 (62.78°C) for medium rare; 160°F (71.11°C) 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 roast across the grain into thin slices. Serve with sauce.
“Courtesy of BeefItsWhatsForDinner.com.”