Courtesy of The Beef Checkoff
4Servings•10 Min.Prep Time•50 Min.Cook Time•
原料：
1 beef Tri-Tip Roast (2 lb.)
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Rub:
1 Tbsp. coarsely crushed mixed peppercorns (black, white, green and pink)
2 cloves garlic, minced
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Sauce:
1/3 c. dry sherry
2 cloves garlic, thinly sliced
4 tsp. cornstarch
1 can (14 to 14 1/2 oz.) beef broth
说明：
- Preheat oven to 425°F. Combine Rub ingredients; press evenly onto all surfaces of beef roast.
- 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.
- 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.)
- 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.
- Carve half of roast across the grain into thin slices. Serve with half of sauce.
- Use reserved meat and sauce for Beef and Vegetable Cheese Steak Sandwich.
- Recipe Courtesy of The Beef Checkoff
营养：
| 成分 | 数值 |
|---|
| Calories | 183 |
| Total Fat | 7g |
| Saturated Fat | 3g |
| Cholesterol | 60mg |
| Total Carbs | 4g |
| Protein | 23g |
| Sodium | 400mg |