OVEN ROASTED TRI-TIP
|Serves:||4 to 6|
|use my recipe for santa maria rub on this website, then return here for the cooking method below and the pan sauce.|
|1||2 1/2 pound tri-tip|
You will love this intensely flavored tri-tip roast using my Santa Maria rub posted on this site, and served with an amazing pan sauce that is certain to please the entire family. I am happy to share with my JAP friends! Enjoy!
Photo is my own. Recipe from net with changes.
1/2 cup beef or chicken stock
1/4 cup red wine
1 teaspoon minced garlic
1 tablespoon Dijon mustard
optional: 1 teaspoon of any fresh herbs you may like, such as rosemary, thyme or 1/2 teaspoon dried.
salt and freshly ground black pepper
Place the pan you roasted the meat in over the burner, add the garlic, stir for 1 minute, add stock, wine, and any herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce slightly, then whisk in the mustard and taste it for salt and pepper. Pour the sauce over the sliced meat and serve immediately. NOTE: This is a lean cut of meat which means that sometimes there are no pan drippings, so put a pat of butter in the pan, add the wine and the rest of the ingredients. It will still pick up the flavor.