Wednesday, December 11, 2013

Roasted Beef Tri Tip with Four-Peppercorn Crust – A Holiday Roast with an Angle

Tri tip of beef is a common summer grill option, but I don’t think I’d ever seen it done as a holiday roast. I tried to think of a reason why it wouldn’t work, but I couldn’t come up with anything. In fact, I decided that not only would this make a great, and more affordable alternative to prime rib, but it would also remind guests of mid-July, which is a proven treatment for winter blues. Side effects may include seconds and thirds.

This is not as tender as a prime rib, but if cooked to the right doneness, you’ll be enjoying juicy, flavorful, and plenty tender enough meat. To that end, I’d avoid the temptation to cook this rare, which can make it too chewy. I like to pull it at 130 F. internal temp, which after resting will give you something closer to medium. For me, this provides the best texture, and an even beefier flavor.

Having said that, there should be something for everyone. Plenty of nice pink meat to go around, and the narrower end will provide just enough well-done for your Aunt. You know, the one who's afraid to get a brain parasite after watching that show on Discovery Channel.

As I mentioned in the video, any veal, beef, or chicken stock/broth will work for the sauce, but I used a super sticky oxtail broth that I will show at future date. If you can’t wait, simply do our beef stock recipe with oxtails. Anyway, if you’re looking to do a beef roast for the holiday table, I hope you give this peppery tri tip a try. Enjoy!

Ingredients for about 6 portions:
2 1/2 to 3 pound beef tri tip roast, trimmed
3-4 garlic cloves crushed with a pinch of salt and a tablespoon of olive oil
salt to taste
enough very coarsely ground black, white, green, and pink peppercorns to cover the surface,
about 4-5 tbsp
Start at 450 F. for 15 minutes, removed and turn roast, reduce heat to 200 F. and roast to an internal temperature of 125-130 F. Let rest 15 minutes!

For the pan sauce;
Reserved pan drippings, about 2 tbsp
1 rounded tablespoon flour
3 cups rich *veal, beef, or chicken broth or stock (or oxtail…coming soon!)
1 tbsp balsamic vinegar
salt and cayenne to taste
*Most fancy grocery stores will sell frozen veal stock or demi-glace (already reduced-by-half veal stock), which is great for special occasion sauces like this.


Midnite Baker said...

Oh, YUM!!! I'm like everyone else, just make this lovely roast on the grill. Thanks so much for this oven recipe. In my corner of the world, my butcher didn't know this cut!! Now, I purchase it from him and he cannot keep up with demand. Thanks again.

Midnite Baker said...

Oh, YUM!!! I'm like everyone else, just make this lovely roast on the grill. Thanks so much for this oven recipe. In my corner of the world, my butcher didn't know this cut!! Now, I purchase it from him and he cannot keep up with demand. Thanks again.

Ben S said...

Oh no, Oxtail Broth Cliffhanger! the waiting will be unbearable!

This recipe, by the way, looks incredibly delicious - thank you! I've been searching for a good indoor/roast recipe for tri-tip for a long time now!

Michaela Konkle said...

I've been eating tri-tip my whole life as a Californian and I have a low opinion of it. It's usually too chewy and salty when I eat it. (Yet everyone seems to dig it for some reason...?) Chef John, can you make a recipe for tri-tip steak sandwich that isn't like eating salty paper?

Thomas S said...

Nice, Chef! Doing this tomorrow.

Bruce Schmidt said...

This is the leading contender for my Christmas day dinner with your recipe for the really creamy buttery mashed potatoes...thanks!

AFB said...

The recipe looks great! I'm looking for a nice roast recipe for a upcoming xmas dinner and this seems to fit the bill. Thanks!

Oh, and Chef John, here's a handy tip for you next high volume pepper adventure:

AFB said...

The recipe looks great. I've been looking for a nice roast recipe for an upcoming xmas party and this seems to fit the bill. Thanks!

Oh and Chef John, here's a handy tip for your next high-volume pepper grinding adventure:

Anonymous said...

This looks so amazeballs i must try it lol

PositiveAlanna said...

When you said "we are going to finish this with standard Foodwishes pan sauce procedure", I screamed out butter!
Then when that wasn't the answer I was a little disappointed.
Then when you said "we are going to add the final ingredients" and "last but not least", I again screamed out Butter! But alas, again, the answer was not butter.

Don Truell said...

Don Truell
5 days ago

I gave this a try for dinner was awesome. My wife is a pepper freak, so I thought it would be good. She was blown away (so I'm a happy boy!). This recipe will be a keeper. Thanks!

Jerry Drzewiecki said...

Any suggestions for this recipe prepared using the sous vide method? Thanks.

Nguyen Luong quyen said...

The roasted beef looks amazingly good. Im gonna have to try that next. I dont leave near any butcher shop. Any idea if I can get that meat from a regular goceries store?

Natalie Kilpatrick said...

So apparently NOBODY has beef tri tip available, so I'm using two sirloin tips to make two small roasts tonight. Crossing my fingers it turns out!

John Croft said...

So about how long should this take after you turn the oven down?

MaryR said...

I have 2 roasts that are 1.8 lb do I adjust the cooking temperature for December 18 meal??
Thank you!

MaryR said...

I have two 1.8 lb tri tip roasts, how do I change the cooking time/temperature for my pre-Christmas dinner on Sunday, December 18?
Thank you!


Hello Chef John, I am a huge fan and I have been following you for years
Guess this is more of a question for you rather than coming home, so here goes
I have made so so many of your recipes including several of your tri-tips.
I know that you always say, you're the boss of your sauce or make it your own or there are no absolute rules. I love that!
Mostly, when I make tri-tip, do it more like a steak, rather than a roast. Typically, I season with salt, plenty of coarsely ground black pepper, a little Cayanne, garlic powder and a little onion powder. I let that sit for a bit, then massage it with a good extra-virgin olive oil.
I see lots of recipes that say to do this one to two hours ahead of time or up to overnight. My question to you is: Is there any reason that I should not do this 48hrs. ahead of time?
I would appreciate your feedback.
Thank you, amazing chef! Love your videos and your recipes!
John Albrecht
(281) 723-6199

Terms of Anus said...

I made this and it came out peppery with a nice shiny buttery sauce. I followed just about everything save for the fact that I used preground black pepper, two cups of beef stock, cooked at 450F for 15 min then 200F for 30 min.