Entrée: United States – Tri-Tip Roast with Red Wine Reduction

Serving Size: 6

Approximate Time

Prep 15 min

Cook 35 min

Additional 10 min

Total 1 hr

Ingredients

2 to 3 lb (900 g to 1.4 kg) tri-tip roast
Salt and pepper to taste
2 tbsp (30 ml) olive oil
1 cup (240 ml) red wine (preferably Cabernet Sauvignon or Merlot)
2 cloves garlic, minced
1 small shallot, chopped
1 tbsp (14 g) butter
Fresh rosemary sprig for garnish

Instructions

1. **Season the Tri-Tip**: Pat the tri-tip dry and season generously with salt and pepper. In a skillet over high heat, add olive oil and sear the tri-tip on all sides until browned, about 4 minutes per side.

2. **Cook the Tri-Tip**: Preheat your oven to 400°F (200°C). Transfer the seared tri-tip to a roasting pan and bake for about 20-25 minutes, or until the internal temperature reads 130°F for medium-rare. Allow the meat to rest for 10 minutes after removing it from the oven.

3. **Prepare the Red Wine Reduction**: In the same skillet used for searing, reduce the heat to medium. Add the minced garlic and chopped shallot, sautéing until soft. Pour in the red wine and simmer until the mixture reduces by half. Stir in the butter until melted and smooth.

4. **Serve the Tri-Tip**: Slice the tri-tip against the grain and place on a serving platter. Drizzle the red wine reduction over the slices and garnish with fresh rosemary. Serve immediately.