Country Mustard Tri-Tip Roast with Butter-Brew Sauce
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 15 Min.
Cook Time: 45 Min.
Prep Time: 15 Min.
Cook Time: 45 Min.
What you need:
* 1 beef tri-tip roast (1-1/2 to 2 lb.)
* 1 c. brown ale, divided
* 2 Tbsp. course grain mustard
* 4 cloves garlic, minced, divided
* 1 Tbsp. chopped fresh parsley
* 1-1/2 c. reduced-sodium beef broth, divided
* 1 Tbsp. cornstarch
* 2 Tbsp. butter, divided
* 1-1/2 c. button mushrooms
* salt and pepper
* 1 c. brown ale, divided
* 2 Tbsp. course grain mustard
* 4 cloves garlic, minced, divided
* 1 Tbsp. chopped fresh parsley
* 1-1/2 c. reduced-sodium beef broth, divided
* 1 Tbsp. cornstarch
* 2 Tbsp. butter, divided
* 1-1/2 c. button mushrooms
* salt and pepper
What to do:
1. Preheat oven to 425°F. Combine 1 Tbsp. beer, mustard, 3 cloves garlic and parsley. Spread mixture over top surface of beef roast.
2. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 min. for medium rare; 40 to 45 min. for medium doneness.
3. Meanwhile, heat 1 Tbsp. butter in large nonstick skillet over medium heat until melted. Add mushrooms; cook and stir 4 to 5 min. or until mushrooms begin to brown. Add remaining clove garlic; cook and stir 30 to 45 sec. or until fragrant. Add all but 2 Tbsp. beef broth and remaining beer to skillet, stirring until browned bits attached to bottom of pan are dissolved. Bring to a boil; cook 13 to 15 min. or until mixture is reduced to 1-1/2 c. Combine remaining 2 Tbsp. beef broth and cornstarch; stir into mushroom mixture. Bring to a boil; cook 1 to 2 min. or until sauce thickens, stirring constantly. Remove from heat; add remaining 1 Tbsp. butter, stirring until melted. Season with salt, as desired.
4. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 min.. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
5. Carve roast across the grain into thin slices. Season with salt and pepper, as desired. Serve with sauce.
* Recipe Courtesy of The Beef Checkoff
2. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 min. for medium rare; 40 to 45 min. for medium doneness.
3. Meanwhile, heat 1 Tbsp. butter in large nonstick skillet over medium heat until melted. Add mushrooms; cook and stir 4 to 5 min. or until mushrooms begin to brown. Add remaining clove garlic; cook and stir 30 to 45 sec. or until fragrant. Add all but 2 Tbsp. beef broth and remaining beer to skillet, stirring until browned bits attached to bottom of pan are dissolved. Bring to a boil; cook 13 to 15 min. or until mixture is reduced to 1-1/2 c. Combine remaining 2 Tbsp. beef broth and cornstarch; stir into mushroom mixture. Bring to a boil; cook 1 to 2 min. or until sauce thickens, stirring constantly. Remove from heat; add remaining 1 Tbsp. butter, stirring until melted. Season with salt, as desired.
4. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 min.. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
5. Carve roast across the grain into thin slices. Season with salt and pepper, as desired. Serve with sauce.
* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 346; Total Fat: 17g; Saturated Fat: 8g; Cholesterol: 117mg; Total Carbs: 8g; Fiber: 1g; Protein: 36g; Sodium: 426mg;