1 Tri Tip, 2 pounds 1 Pinch Salt and Pepper 1 Tbs. Olive Oil
1 Shallot, minced 1/2 Cup Red Wine
Sprinkle salt and pepper on both sides of the meat.
Heat oil in a pan on the stove.
Add tri tip to pan and turn heat to high.
Cook on one side until meat is nice and brown.
Turn over and cook the other side.
Remove pan from stove and place into the oven.
Cook the meat for 15 minutes in the oven.
Remove meat from oven and check the internal temperature with a rapid rise kitchen thermometer.
The temperature should read between 135 and 140 degrees.
Remove meat from pan and let rest for 15 minutes before slicing.
The best way to slice the roast is with an electric knife.
If you don't have an electric knife, a sharp knife works just fine.
Start slicing the beef at the pointed tip end.
Slice the meat across the grain.
You will notice that the grain changes directions in the middle of the roast.
Simply turn the meat and slice the second half of the roast as seen in photo on top of page.
You can serve the roast after slicing or you can make a quick sauce to add extra flavor to the meat.
To make the sauce:
Heat the pan with whatever is left in the pan.
Add the shallots; cook and stir until the shallots begin to brown.
Add wine to the pan.
Simmer the wine until it reduces by about half.
Be sure to stir and scrape any ingredients stuck to the bottom of the pan.
Pour the pan sauce over the meat and serve.
New Taste Thinking:
Grass fed beef has a different taste than a grain fed beef. It is a flavor that I have grown to love. If you are interested in learning more about grass fed beef you should Goggle Bill Kurtis and Tallgrass beef. You may know Bill from those Sprint television commercials. The price of grass fed beef can be an issue but the tri tip in this recipe cost just over eight dollars and made four portions.
