Entrée: United States – Roasted Tri-Tip in Red Wine and Herb Marinade

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Additional 8 hrs

Total 8 hrs 40 min

Ingredients

1 tri-tip roast (2-3 lb / 900-1350 g)
1 cup (240 ml) red wine
1 / 4 cup (60 ml) olive oil
4 cloves garlic, minced
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) fresh thyme leaves
1 tbsp (15 ml) fresh rosemary, chopped
2 tsp kosher salt
1 tsp freshly ground black pepper

Instructions

1. **Prepare the Marinade:** In a bowl, whisk together the red wine, olive oil, minced garlic, Dijon mustard, thyme, rosemary, salt, and black pepper until well combined.
2. **Marinate the Tri-Tip:** Place the tri-tip in a resealable plastic bag or shallow dish, and pour the marinade over it. Seal the bag or cover the dish, and marinate in the refrigerator for at least 6 hours, preferably overnight.
3. **Preheat the Oven:** When ready to cook, preheat your oven to 425°F (220°C).
4. **Sear the Tri-Tip:** Remove the tri-tip from the marinade and pat it dry with paper towels. Heat a large oven-safe skillet over medium-high heat and sear the tri-tip on all sides until browned, about 2-3 minutes per side.
5. **Roast in the Oven:** Transfer the skillet to the preheated oven and roast until the internal temperature reaches 130-135°F for medium-rare, approximately 20-30 minutes.
6. **Rest and Slice:** Allow the tri-tip to rest for 10 minutes before slicing against the grain. Serve with a reduction of the marinade or your choice of side dishes.