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

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.

  • 1 hr
    15 min
  • 6
    SERVINGS
  • 310
    Cal
  • 33 g
    Protein

Ingredients:

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

Cooking:

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

  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.

  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. 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.

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

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.

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