I made this again tonight for dinner and we just LOVE it. I realized I hadn't posted it yet, so here goes... I have noted that it was a "Mike and Maty" recipe, but not sure what that means - I had it a long time before I finally tried it.
This will sound like a LOT of peppercorns but, trust me, it's perfect!
Peppered Tri Tip of Beef with Shallot Mustard Sauce
3 to 5 lb. beef tri-tip, trimmed of fat
1/4 cup olive oil
1/4 cup cracked peppercorns
2 tsp. garlic powder
Salt to taste
1 Tbl. butter
1/2 cup minced shallots
2 tsp. Dijon mustard
1/4 cup red wine or cognac
3 Tbl. whipping cream
2 tb. unsalted butter
Brush a little of the olive oil over the beef. Sprinkle the peppercorns and garlic powder over and press into the beef. Marinate overnight for best flavor.
Heat oven to 400 deg. Put rest of the olive oil in a hot skillet, then the 1 tbl. butter. Saute beef 5 min. on each side then put into a baking pan and into the oven. Roast for 10-12 min. for rare or 20-25 min. for medium to medium-well.
While beef is roasting, discard most of the oil from the skillet and reheat it. Saute shallots until soft then add mustard, wine and cream. Simmer to reduce for a couple of minutes then add the 2 tbl. butter. Simmer a short while longer until sauce coats the back of a spoon.
Slice beef and serve with sauce poured over.
Note: I let the beef rest 5 min. then poured the released juices into the sauce. This paired beautifully with fluffy mashed potatoes. cheezz
This will sound like a LOT of peppercorns but, trust me, it's perfect!
Peppered Tri Tip of Beef with Shallot Mustard Sauce
3 to 5 lb. beef tri-tip, trimmed of fat
1/4 cup olive oil
1/4 cup cracked peppercorns
2 tsp. garlic powder
Salt to taste
1 Tbl. butter
1/2 cup minced shallots
2 tsp. Dijon mustard
1/4 cup red wine or cognac
3 Tbl. whipping cream
2 tb. unsalted butter
Brush a little of the olive oil over the beef. Sprinkle the peppercorns and garlic powder over and press into the beef. Marinate overnight for best flavor.
Heat oven to 400 deg. Put rest of the olive oil in a hot skillet, then the 1 tbl. butter. Saute beef 5 min. on each side then put into a baking pan and into the oven. Roast for 10-12 min. for rare or 20-25 min. for medium to medium-well.
While beef is roasting, discard most of the oil from the skillet and reheat it. Saute shallots until soft then add mustard, wine and cream. Simmer to reduce for a couple of minutes then add the 2 tbl. butter. Simmer a short while longer until sauce coats the back of a spoon.
Slice beef and serve with sauce poured over.
Note: I let the beef rest 5 min. then poured the released juices into the sauce. This paired beautifully with fluffy mashed potatoes. cheezz