Ingredients
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3 cloves garlic, coarsely chopped
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kosher salt to taste
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1 tablespoon olive oil
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1 (3 pound) beef tri-tip roast at room temperature, trimmed
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2 teaspoons kosher salt, or to taste, divided
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1 tablespoon whole black peppercorns, coarsely ground
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1 tablespoon whole white peppercorns, coarsely ground
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1 tablespoon whole green peppercorns, coarsely ground
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1 tablespoon whole pink peppercorns, coarsely ground
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1 tablespoon butter
Pan sauce:
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1 ⅓ tablespoons all-purpose flour
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3 cups rich veal stock
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1 pinch salt, or to taste
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1 pinch cayenne pepper, or to taste
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1 tablespoon balsamic vinegar
Directions
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Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.
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Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.
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Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.
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If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature.
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Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.
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Preheat oven to 450 degrees F (230 degrees C).
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Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.
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Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes.
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Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.
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Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock.
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Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.
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Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.
Cook's Notes:
For stock, you can use beef, veal, chicken, or my favorite, oxtail stock.
Most fancy grocery stores will sell frozen veal stock or demi-glace (reduced-by-half veal stock), which is great for special-occasion sauces like this.
Nutrition Facts (per serving)
425 | Calories |
26g | Fat |
6g | Carbs |
40g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 425 | |
% Daily Value * | |
Total Fat 26g | 33% |
Saturated Fat 10g | 50% |
Cholesterol 126mg | 42% |
Sodium 862mg | 37% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 40g | 80% |
Vitamin C 8mg | 9% |
Calcium 38mg | 3% |
Iron 5mg | 28% |
Potassium 593mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.