Pepper-Crusted Tri Tip Roast
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60
Minutes
6
Servings
25
Ingredients
Ingredients
Pepper-Crusted Tri Tip Roast
Sautéed Brussel Sprouts
Hasselback Potatoes
Pan Sauce
Preparation
Pepper-Crusted Tri Tip Roast
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Step 1
Coat Tri Tip with melted beef tallow. This will help bind the rub to the roast.
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Step 2
Combine peppercorns, salt, and garlic and coat the roast with the rub mixture.
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Step 3
Smoker method: Heat smoker to 250°F. Place roast in the smoker, according to manufacturer’s instructions. Cook until the roast reaches 125°F internal temperature measured with a thermometer inserted in the thickest part of the roast, about 2 hours. Remove from smoker and sear roast on a hot grill or cast iron skillet for 1-2 minutes per side . For medium rare, the final Internal cooking temps should be 135°F (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.) Cooking note: USDA recommends an internal temperature of 145° for beef roast and steaks.
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Step 4
Allow roast to rest for 7-10 minutes before slicing across the grain.
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Step 5
Oven method: Preheat oven to 350°F. Place roast on a roasting rack over a sheet pan. Place in the oven and cook 40 to 50 minutes, or until the roast reaches 125°F internal temperature measured with a thermometer inserted in the thickest part of the roast. Remove from oven and sear roast on a hot grill or cast iron skillet for 1-2 minutes per side . For medium rare, the final Internal cooking temps should be 135°F (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.) Cooking note: USDA recommends an internal temperature of 145° for beef roast and steaks.
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Step 6
Allow roast to rest for 7-10 minutes before slicing across grain.
Sautéed Brussel Sprouts
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Step 1
Heat a cast-iron skillet to MEDIUM-HIGH heat. Brown bacon in the skillet.
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Step 2
Remove bacon and extra oil. Leave 2-3 Tbsp. of bacon grease. Place Brussel sprouts in skillet and sauté for 5 minutes.Add onions and minced garlic. Cook for another 5 minutes or until Brussel sprouts are crisp and tender. Season with salt and pepper to taste and serve.
Hasselback Potatoes
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Step 1
Preheat the oven to 400°F degrees.
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Step 2
Place a potato on a cutting board between two pencils, on the long sides of the potatoes.
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Step 3
Slice the potatoes into ¼-inch thick slices, the pencils will prevent you from cutting all the way through.
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Step 4
Place the potatoes on a lined sheet pan.
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Step 5
In a small bowl, whisk together the olive oil, butter, salt, and pepper.
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Step 6
Brush the olive oil mixture all over the potatoes, making sure to get some in between the slices.
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Step 7
Bake for 45-50 minutes until potatoes are tender.
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Step 8
Remove the potatoes from the oven.
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Step 9
Place the cheddar cheese slices in between each cut of the potatoes.
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Step 10
Return the potatoes to the oven and bake to melt the cheese, about 3 to 4 minutes.
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Step 11
Top each potato with sour cream and sprinkle the bacon and green onions over the top.
Pan Sauce
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Step 1
Using the Tri-Tip drippings, pour in beef stock in a pan over MEDIUM heat.
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Step 2
Reduce stock to ½ cup.
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Step 3
Add seasonings while reducing.
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Step 4
Add heavy cream.
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Step 5
Heat through and adjust seasonings.
Nutrition Information
Pepper-Crusted Tri Tip Roast
Nutrition information per serving: 280 Calories; 136 Calories from fat; 15.1 g Total Fat (5.9 g Saturated Fat; 6.2 g Monounsaturated Fat); 95.3 mg Cholesterol; 72.5 mg Sodium; 2 g Total Carbohydrate; 0.7 g Dietary Fiber; 31.5 g Protein; 3.8 mg Iron; 453.8 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 9.88 mg Niacin (NE); 0.5 mg Vitamin B6; 3.2 mcg Vitamin B12; 7.6 mg Zinc; 30.5 mcg Selenium; 120.5 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Thiamin, Vitamin B6, Vitamin B12, Iron, Selenium, Zinc, and Choline.
Sautéed Brussel Sprouts
Nutrition information per serving : 175 Calories; 102.2 Calories from fat; 11.4 g Total Fat (3.6 g Saturated Fat; – g Monounsaturated Fat); 19 mg Cholesterol; 338.7 mg Sodium; 11.4 g Total Carbohydrate; 4.6 g Dietary Fiber; 8.8 g Protein; 0.6 mg Iron; 330.3 mg Potassium; 0.1 mg Thiamin; 0.1 mg Riboflavin; 0.6 mg Niacin (NE); 0.4 mg Vitamin B6; 0 mcg Vitamin B12; 0.03 mg Zinc; 0.2 mcg Selenium; 2.8 mg Choline.
This recipe is an excellent source of Vitamin B6.. It is a good source of Protein.
Hasselback Potatoes
Nutrition information per serving [1 potato]: 700 Calories; 383 Calories from fat; 42.8 g Total Fat (17.4 g Saturated Fat; 12.3 g Monounsaturated Fat); 91.7 mg Cholesterol; 1120.5 mg Sodium; 63.6 g Total Carbohydrate; 4.3 g Dietary Fiber; 18.3 g Protein; 1.3 mg Iron; 1132.1 mg Potassium; 0.3 mg Thiamin; 0.1 mg Riboflavin; 4 mg Niacin (NE); 0.9 mg Vitamin B6; 0 mcg Vitamin B12; 0.8 mg Zinc; 0.9 mcg Selenium; 43.8 mg Choline.
This recipe is an excellent source of Protein, Thiamin, and Vitamin B6. It is a good source of Dietary Fiber.
Pan Sauce
Nutrition information per serving [2 Tbsp]: 27 Calories; 24.4 Calories from fat; 2.7 g Total Fat (1.7 g Saturated Fat; 0.7 g Monounsaturated Fat); 8.5 mg Cholesterol; 67.7 mg Sodium; 0.4 g Total Carbohydrate; 0.04 g Dietary Fiber; 0.3 g Protein; 0.03 mg Iron; 11.9 mg Potassium; 0 mg Thiamin; 0.01 mg Riboflavin; 0.1 mg Niacin (NE); 0.01 mg Vitamin B6; 0.01 mcg Vitamin B12; 0.02 mg Zinc; 0.3 mcg Selenium; 1.4 mg Choline.
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