Peppery Beef Tri Tip Roast Food

PEPPERCORN ROAST BEEF

Steps:

• Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.
• Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.
• Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.
• If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature.
• Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.
• Preheat oven to 450 degrees F (230 degrees C).
• Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.
• Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes.
• Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.
• Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock.
• Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.
• Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.

TRI TIP ROAST

Steps:

• Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
• Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
• Place meat in the prepared roasting pan.
• Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.

PEPPERY BEEF TRI-TIP ROAST

Steps:

• Preheat oven to 425 degrees F.
• Combine olive oil, packed brown sugar, cracked black pepper, garlic, salt.
• and thyme. Rub this seasoning mixture onto the beef roast.
• Transfer to an oiled baking pan and bake uncovered, until internal temperature reaches 135 degrees for rare, 140°F for medium rare; 155°F for medium, approximately 20-30 minutes depending on thickness.
• Tent loosely with aluminum foil; let stand 10 minutes.
• Carve against the grain into thin slices.

TERIYAKI BEEF WITH PEPPER AND SWEET ONION

Steps:

• In a baking pan season the tri tip with salt, pepper onion and garlic powder. Set marinade for 30 minutes. In a medium bowl add teriyaki glaze and oil and mix. Pour over the roast and into heavy duty zip loc bag and into the refrigerator overnight.
• Place into a hot grill. After 10 minutes turn the tri tip and brush with glaze and repeat the step. When the tri tip is medium remove and let rest for 15 minutes before slicing.
• In a wok over a high heat add in about peanut oil add garlic and ginger and after stir-fry add bell peppers and onion and sauté the mixture. After 2 minutes pour in the teriyaki glaze and Shao Hsing wine and when it comes to a boil thicken with cornstarch to form a light sauce. Season with salt and pepper.
• Pour into a alum pan and top with the sliced tri tip and glaze with teriyaki sauce.

TRI-TIP ROAST (((DELICIOUS)))

Steps:

• Combine all ingredients, except garlic and rosemary, and blend well.
• Place roast in an oven-proof baking dish.
• Cover roast with the marinade and place in the refrigerator for 24 hours, turning and basting a few times, ending with the fat side down.
• Preheat oven to 425 degrees.
• Sprinkle the garlic powder and crushed rosemary over the top of the roast.
• Puncture the roast with a fork all over the top, and bake for 30-40 minutes, or until a meat thermometer reads 135 degrees for medium-rare.
• Remove from oven and allow to rest about 5 to 10 minutes.
• Carve against the grain and serve, using the juices as a gravy.