Dd's Black Peppercorn Tri-Tip Roast

Merry Christmas, peoples!  Here's another one of Dd's recipes.  Sure looks wonderful!

 

BLACK PEPPERCORN SPICED TRI TIP ROAST SAUCE AU POIVRE

 

2 lb. tri tip roast

2 TB olive oil

1 tsp. paprika

1 tsp. freshly coarsely cracked black peppercorns

1/2 tsp. chili powder

kosher salt

Sauce Au Poivre:

1 TB butter

2 TB shallots, minced

1 c. beef stock

1/2 c. heavy whipping cream

1/4 c. brandy

2 TB red wine

2 tsp. Worcestershire sauce

2 TB green peppercorns in brine, drained

1/2 tsp. fresh thyme, chopped

Kosher salt, to taste

Freshly ground black pepper, to taste

 

Start a day ahead of time. Trim any silver skin from roast as needed.  In a small mixing bowl combine oil, paprika, peppercorns and chili powder.  Spread over roast.  Season generously with salt. Place in a ziplock bag; allow to sit overnight.  

 

Thirty minutes before you plan to roast the meat, remove roast from refrigerator. Preheat oven to 350 degrees. Place roast in a foil lined baking dish. Roast 35-50 minutes, or until internal temperature is at 125 degrees F.

 

Sauce:  In a saucepan over medium heat sauté shallots in butter. Add beef stock; bring to a boil, scraping any browned bits off bottom of pan.  Let boil until reduced to around 1/4 cup, about 10 minutes. Add cream, brandy, wine, Worcestershire sauce and peppercorns. Cook until slightly thickened, about 3 minutes. Stir in thyme; taste for seasoning.  Use immediately.

 

Remove meat to a cutting board; allow to rest 20 minutes before slicing.  Cut into thin slices. For service drizzle with Sauce Au Poivre.  Serves 3-4.