Roasted Tri Tip with Red Wine Reduction Sauce

By VegasBartender

Ingredients

• Marinade:
• 1/2 cup Red Wine – Merlot or Pinot Noir work well
• 1 tablespoon red wine or sherry vinegar
• 2 tablespoons canola oil
• 2 tablespoons Worcestershire sauce
• 2 tablespoons spicy brown mustard
• 1 tablespoon gluten-free soy sauce (San-J)
• 2 large cloves of garlic minced
• 1 1/2 teaspoons grey salt
• 3/4 teaspoons ground black pepper
• 1 sprig of rosemary – left whole
• 1 sprig of oregano – left whole
• Red Wine Reduction Sauce
• 1 Cup Red Wine – Merlot or Pinot Noir
• 1 clove of garlic minced
• 1/2 teaspoon minced rosemary (fresh)
• 1/2 teaspoon minced oregano (fresh)
• salt and pepper to taste
• 1 tablespoon of honey

Details

Servings 1
Adapted from creativecookinggf.wordpress.com

Preparation

Step 1

Place all ingredients in a large zip lock bag.
Mix well.
Add Tri Tip and marinade over night.

Roasted Tri Tip

1.5 pounds of Tri Tip
Marinade (see above – marinade over night or for at least 4 hours)
Roasting Thermometer
Roasting pan/dish with rack
Preheat oven to 450•
Remove Tri Tip from marinade and place in a roasting pan/dish with a rack
Insert thermometer probe in the thickest part of the Tri Tip and set it to medium (135•)
Place Tri Tip in oven and cook for 30-40 minutes (check thermometer, you do not want to over cook this)
Remove from oven when the internal temperature reaches 135• and cover loosely with foil for 10 minutes.
Slice against the grain in thin slices. Serve with garlicky green beans, and mashed sweet potatoes – or your choice of vegetables.


Red Wine Reduction Sauce

Add all ingredients into a small sauce pot.
Bring to a boil then reduce to a simmer until it reduces in half, about 10-15 minutes.
Strain reduction through a fine mesh sieve and discard solids.
Serve over sliced Tri Tip