Top 5 Recipes

1	Beef Spaghetti Pie Ole (Avg.Rating: 5)

2	Sloppy Joes (Avg.Rating: 5)

3	Beef Tri-Tip Roast with Rosemary-Garlic Vegetables (Avg.Rating: 5)

4	90's-Style Swiss Steak (Avg.Rating: 5)

5	Sweet Hawaiian Mini Burgers (Avg.Rating: 5)

See Complete List

Most Viewed Recipes

1	Garlic-Herb Crusted Beef Roast (88196 views)

2	Sloppy Joe Bake (66255 views)

3	Pacific Rim Grilled Steak & Noodle Salad (55949 views)

4	Mediterranean Braised Beef (55930 views)

5	Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce (48557 views)

full page (no photo)

full page w/ photo

Rate this Recipe

Average User Rating: 0.0

Your Rating:

Add to My Recipe Box Review this Recipe Add to Shopping List

Companion Recipes

Korean-Style Beef and Rice Bowl

Beef and Vegetable Cheese Steak Sandwich

Pepper-Crusted Tri-Tip Roast with Garlic-Sherry Sauce

Recipe

Nutritional Info

Reviews (0)

Pepper-Crusted Tri-Tip Roast with Garlic-Sherry Sauce

Total recipe time: 1 to 1-1/4 hours Makes 4 servings

Ingredients

1 beef tri-tip roast (2 pounds)

Rub:

1 tablespoon coarsely crushed mixed peppercorns (black, white, green and pink)
2 cloves garlic, minced

Sauce:

1/3 cup dry sherry
2 cloves garlic, thinly sliced
4 teaspoons cornstarch
1 can (14 to 14-1/2 ounces) beef broth

Instructions

Preheat oven to 425°F. Combine Rub ingredients; press evenly onto all surfaces of beef roast.
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 45 minutes for medium doneness.
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 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.
Carve half of roast across the grain into thin slices. Serve with half of sauce. Reserve remaining roast and sauce for Beef and Vegetable Cheese Steak Sandwich or Korean-Style Beef and Rice Bowl.

Nutritional Information Per Serving

Nutrition information per serving: 183 calories; 7 g fat (3 g saturated fat; 4 g monounsaturated fat); 60 mg cholesterol; 400 mg sodium; 4 g carbohydrate; 0.2 g fiber; 23 g protein; 6.7 mg niacin; 0.5 mg vitamin B₆; 1.3 mcg vitamin B₁₂; 1.5 mg iron; 27.5 mcg selenium; 4.2 mg zinc; 87.0 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, selenium and zinc; and a good source of choline.