Beef Recipes
Hearty Glazed Tri-Tip Roast with Creamy Gorgonzola Sauce
Preparation and Cooking time: 1 to 1/4 hours
Marinating Time: 30 minutes to 2 hours |
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| Ingredients: |
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| 1 |
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beef tri-tip roast (1-1/2 to 2 pounds) |
| 1 |
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red onion, cut into 16 wedges |
| 4 |
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cups Broccolini or baby broccoli |
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Nonstick cooking spray |
| 1 |
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Salt and Pepper
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| Marinade: |
| 1/3 |
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cup balsamic vinegar |
| 2 |
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tablespoons light brown sugar |
| 1 |
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tablespoon reduced sodium soy sauce |
| 3 |
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cloves garlic, minced
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Instructions: |
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1. |
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Combine marinade ingredients in small bowl.
Reserve 2 tablespoons for basting. Place beef roast
and remaining marinade in food-safe plastic bag; turn
roast to coat. Close bag securely and marinate in
refrigerator 30 minutes to 2 hours. |
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2. |
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Heat oven to 425°F. Remove roast from marinade;
discard marinade. Place roast on rack in shallow
roasting pan. Place onion wedges around roast.
Insert ovenproof meat thermometer so tip is centered
in thickest part of beef, not resting in fat. Do not add
water or cover. Roast in 425°F oven 30 to 40
minutes for medium rare; 40 to 45 minutes for
medium doneness, basting with reserved
2 tablespoons marinade halfway through roasting time. |
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3. |
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Remove roast when meat thermometer registers
135°F for medium rare; 150°F for medium. Transfer
roast to carving board; tent loosely with aluminum foil.
Let stand 15 minutes. (Temperature will continue to
rise about 10°F to reach 145°F for medium rare;
160°F for medium.) |
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4. |
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Prepare Creamy Gorgonzola Sauce. Combine all
sauce ingredients in small bowl; mix well. Set aside. |
| 5. |
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Spray Broccolini with nonstick cooking spray, tossing
to coat. Place on metal baking sheet. Roast in
425°F oven 10 to 15 minutes or until crisp-tender and
slightly browned. Toss onion wedges with Broccolini.
Season with salt and pepper, as desired. |
| 6. |
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Carve roast across the grain into thin slices.
Season with salt and pepper, as desired. Top beef
with Creamy Gorgonzola Sauce. Serve with
vegetables. |
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Makes 6 to 8 servings. |
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Nutrition Information: |
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239 calories; 10 g fat (4 g saturated fat; 4 g monounsaturated fat);
68 mg cholesterol; 157 mg sodium; 11 g carbohydrate; 0.9 g fiber;
27 g protein; 6.7 mg niacin; 0.5 mg vitamin B6; 1.3 mcg vitamin B12;
2.1 mg iron; 27.9 mcg selenium; 4.3 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6,
vitamin B12, selenium and zinc; and a good source of iron. |
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| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
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