Peppercorn Crusted Tri-Tip Roast with Pan Sauce

Name: Peppercorn Crusted Tri-Tip Roast with Pan Sauce
Total time: 60 min
Yield: 2
Ingredients: 3 cloves garlic; kosher salt; 1 tbsp olive oil; 1 (3 lb) beef tri-tip roast, room temp, trimmed; 2 tsp kosher salt, to taste; 1 tbsp whole black peppercorns, coarsely ground; 1 tbsp whole white peppercorns, coarsely ground; 1 tbsp whole green peppercorns, coarsely ground; 1 tbsp whole pink peppercorns, coarsely ground; 1 tbsp butter; 1.37 tbsp all-purpose flour; 3 cups rich veal stock; pinch salt, to taste; pinch cayenne pepper, to taste; 1 tbsp balsamic vinegar

A flavorful tri-tip roast coated in a blend of peppercorns and seasoned with a garlic and balsamic pan sauce.

Recipe Info

Prep Time

60 min

Difficulty

Easy

Servings

Nutrition

calories425kcal

carbohydrates6g

fat26g

fiber1g

protein40g

sodium862mg

sugar2g

Dinner American

Ingredients

3 cloves garlic

kosher salt

1 tbsp olive oil

1 (3 lb) beef tri-tip roast, room temp, trimmed

2 tsp kosher salt, to taste

1 tbsp whole black peppercorns, coarsely ground

1 tbsp whole white peppercorns, coarsely ground

1 tbsp whole green peppercorns, coarsely ground

1 tbsp whole pink peppercorns, coarsely ground

1 tbsp butter

1.37 tbsp all-purpose flour

3 cups rich veal stock

pinch salt, to taste

pinch cayenne pepper, to taste

1 tbsp balsamic vinegar

Directions

In a mortar and pestle, combine garlic and a pinch of salt. Grind until a paste forms; mix in olive oil.

Place roast in a baking dish. Brush one side with half of the garlic paste and season with 1 tsp salt.

Mix peppercorns together in a small bowl. Press half of the mixture onto the garlic paste-coated side of the roast. Flip roast, brush remaining side with the remaining garlic paste, season with 1 tsp salt, and press remaining peppercorn mixture onto it.

Optional: Refrigerate uncovered roast overnight to dry out. Let roast stand at room temp for 1 hour the next day.

In a large ovenproof skillet, melt butter. Turn off heat; place roast in skillet to coat both sides with butter. Season with salt if desired.

Preheat oven to 450°F (230°C). Cook roast for 15 minutes, flip, and reduce oven temp to 200°F (95°C). Continue cooking until the crust is lightly browned and a meat thermometer reads 54°C, about 15 minutes more.

Transfer roast to a platter; loosely tent with foil. Let stand for at least 15 minutes.

In the same skillet over medium heat, whisk flour into pan drippings until smooth. Cook for 2 minutes to remove raw taste. Add veal stock and simmer, stirring constantly, until slightly thickened and reduced by half, about 10 minutes. Season with salt, cayenne pepper, and stir in balsamic vinegar and juices from the meat platter.

Carve roast against the grain, starting at the smallest corner. Serve slices on warmed plates drizzled with sauce.