Pepper-Crusted Tri-Tip Roast with Garlic-Sherry Sauce
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1 HRS 15 MINS
Time to Cook
Step 1Preheat oven to 425°F. Combine Rub ingredients; press evenly onto all surfaces of beef roast.
Step 2Place 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.
Step 3Remove 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.)
Step 4Meanwhile, 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.
Step 5Carve roast across the grain into thin slices. Serve with sauce.
Nutrition information per serving, 1/4 recipe: 310 Calories; 141.3 Calories from fat; 15.7g Total Fat (5.8 g Saturated Fat; 0.1 g Trans Fat; 0.5 g Polyunsaturated Fat; 7.8 g Monounsaturated Fat;) 107 mg Cholesterol; 409 mg Sodium; 3.1 g Total Carbohydrate; 0.1 g Dietary Fiber; 0.8 g Total Sugars; 33 g Protein; 0 g Added Sugars; 29.2 mg Calcium; 2.3 mg Iron; 434 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 9.3 mg NE Niacin; 0.7 mg Vitamin B6; 2.2 mcg Vitamin B12; 250 mg Phosphorus; 5.7 mg Zinc; 35.1 mcg Selenium; 125.2 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron, and Riboflavin.
Filed Under:Pot Roast / Comfort Foods