Pepper-Crusted Tri-Tip Roast with Garlic-Sherry Sauce
Courtesy of The Beef Checkoff 4 Servings • 10 Min. Prep Time • 50 Min. Cook Time| Ingredients |
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| 1 beef Tri-Tip Roast (2 lb.) |
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| Rub: |
| 1 Tbsp. coarsely crushed mixed peppercorns (black, white, green and pink) |
| 2 cloves garlic, minced |
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| Sauce: |
| 1/3 c. dry sherry |
| 2 cloves garlic, thinly sliced |
| 4 tsp. cornstarch |
| 1 can (14 to 14 1/2 oz.) beef broth |
Directions:
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
Nutrition:
Calories: 183; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 60mg; Total Carbs: 4g; Protein: 23g; Sodium: 400mg;