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Hearty Glazed Tri-Tip Roast with Creamy Gorgonzola Sauce
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Marinade time: 30 minutes to 2 hours
Total recipe time: 1 to 1-1/4 hours
Makes 6 to 8 servings
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Ingredients
- 1 beef tri-tip roast (1-1/2 to 2 pounds)
 *One 3 to 4 pound beef round tip roast may be substituted for tri-tip. Double the amount of ingredients for the red onions Broccolini, Marinade and Creamy Gorgonzola Sauce. Marinate roast as directed above, reserving 1/4 cup marinade for basting. Heat oven to 325ºF and prepare roast as directed above, inserting ovenproof meat thermometer so tip is centered in thickest part of beef. Roast in 325°F oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium doneness. Place onions wedges around roast and baste roast with reserved 1/4 cup marinade halfway through roasting time. Remove roast when meat thermometer registers 140°F for medium rare; 150°F for medium. Transfer roast to carving board, leaving onions in pan. Tent roast loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile increase oven temperature to 425ºF. Prepare Broccolini as directed above. Place onions and Broccolini in oven; roast 10 to 15 minutes or until Broccolini is crisp-tender. Makes 12 to 16 servings.
- 1 red onion, cut into 16 wedges
- 4 cups Broccolini or baby broccoli, trimmed (about 9 ounces)
- Nonstick cooking spray
- Salt and pepper
Marinade: - 1/3 cup balsamic vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon reduced sodium soy sauce
- 3 cloves garlic, minced
Creamy Gorgonzola Sauce: - 1/4 cup reduced fat cream cheese, softened
- 1/4 cup plain nonfat yogurt
- 2 tablespoon crumbled Gorgonzola cheese
- 1 tablespoon minced onion
- 1/4 teaspoon pepper
Instructions
- Combine marinade ingredients in small bowl. Reserve 2 tablespoons for basting. Place beef roast and remaining marinade in food-safe plastic bag; turn roast to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
- Heat oven to 425°F. Remove roast from marinade; discard marinade. Place roast on rack in shallow roasting pan. Place onion wedges around roast. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness, basting with reserved 2 tablespoons marinade halfway through roasting time.
- 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 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
- Meanwhile prepare Creamy Gorgonzola Sauce. Combine all sauce ingredients in small bowl; mix well. Set aside.
- Spray Broccolini with nonstick cooking spray, tossing to coat. Place on metal baking sheet. Roast in 425°F oven 10 to 15 minutes or until crisp-tender and slightly browned. Toss onion wedges with Broccolini. Season with salt and pepper, as desired.
- Carve roast across the grain into thin slices. Season with salt and pepper, as desired. Top beef with Creamy Gorgonzola Sauce. Serve with vegetables.
Nutritional Information Per Serving
Nutrition information per serving, using tri-tip roast, 1/6 of recipe: 239 calories; 10 g fat(4 g saturated fat; 4 g monounsaturated fat); 51 mg cholesterol; 117 mg sodium; 8 g carbohydrate; 0.7 g fiber; 20 g protein; 5.0 mg niacin; 0.4 mg vitamin B6; 1.0 mcg vitamin B12; 1.6 mg iron; 20.9 mcg selenium; 3.3 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB6, selenium and zinc; and a good source of vitaminB12.
Nutrition information per serving, using tri-tip roast, 1/8 of recipe: 179 calories; 7 g fat(3 g saturated fat; 3 g monounsaturated fat); 51 mg cholesterol; 117 mg sodium; 8 g carbohydrate; 0.7 g fiber; 20 g protein; 5.0 mg niacin; 0.4 mg vitamin B6; 1.0 mcg vitamin B12; 1.6 mg iron; 20.9 mcg selenium; 3.3 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB6, selenium and zinc; and a good source of vitaminB12.
Nutrition information per serving, using round tip roast, 1/12 of recipe:/B> 225 calories; 8 g fat(3 g saturated fat; 3 g monounsaturated fat); 83 mg cholesterol; 164 mg sodium; 10 g carbohydrate; 0.9 g fiber; 27 g protein; 4.2 mg niacin; 0.4 mg vitamin B6; 1.4 mcg vitamin B12; 2.6 mg iron; 27.1 mcg selenium; 4.1 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, selenium and zinc; and a good source of iron.
Nutrition information per serving, using round tip roast, 1/16 of recipe: 169 calories; 6 g fat(3 g saturated fat; 2 g monounsaturated fat); 62 mg cholesterol; 123 mg sodium; 8 g carbohydrate; 0.7 g fiber; 20 g protein; 3.2 mg niacin; 0.3 mg vitamin B6; 1.0 mcg vitamin B12; 1.9 mg iron; 20.3 mcg selenium; 3.1 mg zinc.
This recipe is an excellent source of protein, selenium and zinc; and a good source of niacin, vitaminB6, vitaminB12 and iron.
Cook's Notes
Reviews
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Reviewed by Anonymous on 3/12/10
This was great, the Gorgonzola Sauce was nothing short of excellant.
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