Pepper-Crusted Tri-Tip Roast with Garlic-Sherry Sauce

Name: Pepper-Crusted Tri-Tip Roast with Garlic-Sherry Sauce
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: Tri-Tip Roast; peppercorns; garlic; sherry; garlic; cornstarch; beef broth

Make your next roast peppery by rubbing crushed peppercorns and garlic on a Tri-Tip Roast. Compliment the beef with a delicious garlic-sherry sauce.

Cook Time: 1 hrs 15 mins

Servings: 6

Ingredients: 7

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Ingredients

1 beef Tri-Tip Roast (2 pounds)

Rub:

1 tablespoon coarsely crushed mixed peppercorns (black, white, green and pink)
2 teaspoons minced garlic

Sauce:

1/3 cup dry sherry
2 cloves garlic, thinly sliced
4 teaspoons cornstarch
1 can (14 to 14-1/2 ounces) beef broth

Preparation

Step 1

Preheat oven to 425°F. Combine Rub ingredients; press evenly onto all surfaces of beef roast.
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.
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.)
Step 4

Meanwhile, prepare Sauce. Combine sherry and garlic in small saucepan; bring to a boil. Cook 1 to 2 minutes or until liquid is reduced by half. Dissolve cornstarch in broth; add to saucepan. Bring to a boil, stirring constantly; cook and stir 2 to 3 minutes or until slightly thickened. Season with salt and ground black pepper, as desired.
Step 5

Carve roast across the grain into thin slices. Serve with sauce.

Nutrition Information

310 Calories

0 %*

5.8g SAT FAT

0 %DV**

33g PROTEIN

0 %DV

2.3 mg IRON

0 %DV

5.7 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, 1/4 recipe: 310 Calories; 141.3 Calories from fat; 15.7g Total Fat (5.8 g Saturated Fat; 0.1 g Trans Fat; 0.5 g Polyunsaturated Fat; 7.8 g Monounsaturated Fat;) 107 mg Cholesterol; 409 mg Sodium; 3.1 g Total Carbohydrate; 0.1 g Dietary Fiber; 0.8 g Total Sugars; 33 g Protein; 0 g Added Sugars; 29.2 mg Calcium; 2.3 mg Iron; 434 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 9.3 mg NE Niacin; 0.7 mg Vitamin B₆; 2.2 mcg Vitamin B₁₂; 250 mg Phosphorus; 5.7 mg Zinc; 35.1 mcg Selenium; 125.2 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, and Riboflavin.

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.