Hill’s Roast of Tri-Tip Beef

In Journal by Steve Sliwa

1 ½ Lbs Beef of Triangle Tip Roast: Salt and Pepper to taste
2 T Salad Oil
Wild Mushroom Sauce
½ Lb wild muchrooms (shitake, morels, protobello, oyster, crimini etc)
2 Shallots peeled and sliced
1 small fresh bunch of Tarragon
1 T Olive Oil
¾ C Red Wine
1 C Demi-glaze or beef broth
1 T Cornstarch
2 oz Butter, soft
Salt & pepper to taste

Clean mushrooms and dice to ½ in size. Remove stems from tarragon rough chop. Heat olive oil in medium saute pan. When hot add mushrroms and saute until almost tender (2 min). Add shallots and saute another 20 – 30 seconds until softened. Add red wine and bring to boil. Reduce wine to a glaze. Add demi-glace and bring to a boil. Moisten corn starch and thicken as desired. Off heat, swirl in butter and tarragon. Add salt / pepper to taste. If made in advance, do not add butter and tarragon until meat is read. Makes 1 ½ Cups.

Preheat oven to 375. Blot meat with paper towel. Season and brown meat on all sides (1 minute each) in pan with oil. Place meat in roaster and then oven to cook with reduced 325 temperature. Roast for 17 to 25 minutes until internal temperature is 125 degrees. Let stand for 5 minutes.

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