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Hearty Glazed Tri-Tip Roast with Creamy Gorgonzola Sauce

This crowd pleasing recipe is a snap to prepare. While the juicy Tri-Tip Roast rests after cooking, you can get the broccolini side dish and creamy sauce ready.

Hearty Glazed Tri-Tip Roast with Creamy Gorgonzola Sauce

Cook Time: 1 hrs 15 mins

Servings: 8

Ingredients: 14

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Ingredients

Marinade:

Creamy Gorgonzola Sauce:

Preparation

  1. Step 1

    Combine marinade ingredients in small bowl. Reserve 2 tablespoons for basting. Place beef Tri-Tip Roast and remaining marinade in foodsafe plastic bag; turn roast to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.

    Cooking Tip: One 3 to 4 pound beef Sirloin Tip Roast may be substituted for beef Tri-Tip Roast. Double the amount of ingredients for the red onions Broccolini, Marinade and Creamy Gorgonzola Sauce. Marinate roast as directed above, reserving 1/4 cup marinade for basting. Heat oven to 325ºF and prepare roast as directed above, inserting ovenproof meat thermometer so tip is centered in thickest part of beef. Roast in 325°F oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium doneness. Place onions wedges around roast and baste roast with reserved 1/4 cup marinade halfway through roasting time. Remove roast when meat thermometer registers 140°F for medium rare; 150°F for medium. Transfer roast to carving board, leaving onions in pan. Tent roast 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 increase oven temperature to 425ºF. Prepare Broccolini as directed above. Place onions and Broccolini in oven; roast 10 to 15 minutes or until Broccolini is crisp-tender. Makes 12 to 16 servings.

  2. Step 2

    Heat oven to 425°F. Remove roast from marinade; discard marinade. Place roast on rack in shallow roasting pan. Place onion wedges around roast. 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, basting with reserved 2 tablespoons marinade halfway through roasting time.

  3. Step 3

    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.)

  4. Step 4

    Meanwhile prepare Creamy Gorgonzola Sauce. Combine all sauce ingredients in small bowl; mix well. Set aside.

  5. Step 5

    Spray Broccolini with nonstick cooking spray, tossing to coat. Place on metal baking sheet. Roast in 425°F oven 10 to 15 minutes or until crisp-tender and slightly browned. Toss onion wedges with Broccolini. Season with salt and pepper, as desired.

  6. Step 6

    Carve roast across the grain into thin slices. Season with salt and pepper, as desired. Top beef with Creamy Gorgonzola Sauce. Serve with vegetables.

Nutrition Information

239 Calories

0 %*

4g SAT FAT

0 %DV**

20g PROTEIN

0 %DV

1.6 mg IRON

0 %DV

3.3 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using tri-tip roast, 1/6 of recipe: 239 Calories; 9 Calories from fat; 1g Total Fat (4 g Saturated Fat; 4 g Monounsaturated Fat;) 51 mg Cholesterol; 117 mg Sodium; 8 g Total Carbohydrate; 0.7 g Dietary Fiber; 20 g Protein; 1.6 mg Iron; 5 mg NE Niacin; 0.4 mg Vitamin B6; 1 mcg Vitamin B12; 3.3 mg Zinc; 20.9 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

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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