Thursday, August 25, 2016

Tri-Tip Roast

Tri-Tip Roast with Mushroom Sauce

For the meat:
1 2-3 lb. Tri-Tip Roast*
2-3 T fresh rosemary, minced
2-3 cloves garlic, minced
2 T olive oil plus more for searing

For the Mushroom Sauce
1 lb button or baby bella mushrooms, quartered
1/2 C dry sherry
1/4 to 1/2 C heavy cream
1/4 to 1/2 C beef stock

On a plate, mix the rosemary, garlic, olive oil and a good pinch of S&P.  Place the meat on the plate and rub the mixture all over.  Leave to marinate on the counter for an hour or two to bring the meat to room temperature.  

Set the oven to 400F.  While the oven heats, heat a heavy cast iron skillet on the stove to smoking.  Add olive oil to the pan and sear the meat on all sides then pop it into the oven for 20 - 30 minutes or until a thermometer reads 130F for medium-rare or to your desired doneness.  Remove the roast to a cutting board, sqeeze over the lemon and cover with foil while you make your shroom sauce.

Put that cast iron skillet with the meat drippings back on the stove and turn heat to medium.  Add your mushrooms and stir them around in the goodness.  Saute over medium to high heat until browned on all sides.  Stand back and add the sherry.  Once it's reduced to about half, add the cream and beef stock and any drippings from the meat.  Let this bubble away until thick enough to coat the back of the spoon. 

Slice the meat and serve with the sauce.

*Sometimes called a Sirloin Tip Roast, Newport Roast or Santa Maria Roast

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