Country Mustard Tri-Tip Roast with Butter-Brew Sauce
Try this French recipe using a Tri-Tip Roast with a butter-brew sauce to bring out delicious flavors. Perfect for a special occasion or a family dinner.
Cook Time: 1 hrs 15 mins
Servings: 8
Ingredients: 10
Ingredients
Preparation
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Step 1
Preheat oven to 425°F. Combine 1 tablespoon beer, mustard, 3 cloves garlic and parsley. Spread mixture over top surface of beef Roast.
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Step 2
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 50 minutes for medium doneness.
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Step 3
Meanwhile, heat 1 tablespoon butter in large nonstick skillet over medium heat until melted. Add mushrooms; cook and stir 4 to 5 minutes or until mushrooms begin to brown. Add remaining clove garlic; cook and stir 30 to 45 seconds or until fragrant. Add all but 2 tablespoons beef broth and remaining beer to skillet, stirring until browned bits attached to bottom of pan are dissolved. Bring to a boil; cook 13 to 15 minutes or until mixture is reduced to 1-1/2 cups. Combine remaining 2 tablespoons beef broth and cornstarch; stir into mushroom mixture. Bring to a boil; cook 1 to 2 minutes or until sauce thickens, stirring constantly. Remove from heat; add remaining 1 tablespoon butter, stirring until melted. Season with salt, as desired.
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Step 4
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 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
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Step 5
Carve Roast across the grain into thin slices. Season with salt and pepper, as desired. Serve with sauce.
Nutrition Information
346 Calories
8g SAT FAT
36g PROTEIN
2.5 mg IRON
6.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, per 6 oz serving: 346 Calories; 153 Calories from fat; 17g Total Fat (8 g Saturated Fat; 7 g Monounsaturated Fat;) 117 mg Cholesterol; 426 mg Sodium; 8 g Total Carbohydrate; 0.5 g Dietary Fiber; 36 g Protein; 2.5 mg Iron; 15.4 mg NE Niacin; 0.8 mg Vitamin B6; 1.9 mcg Vitamin B12; 6.6 mg Zinc; 44.7 mcg Selenium; 138.4 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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