Steffen's Dinners - Recipes and Photos

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Tri-tip is one of my favorite cuts of beef. Marinated and roasted it has a wonderful texture and flavor. For this recipe I'm using a "cooked" marinade with caramelized onion, dark soy sauce and port wine. This tri-tip recipe goes very well with pan-fried potatoes and a vegetable.

Ingredients

Marinating

• 1 whole tri-tip beef roast
• 1 medium onion, cut in ½ in / 1 cm pieces
• 2 tbsp olive oil
• 1 tbsp sugar
• 2 tbsp dark soy sauce
• 2 tbsp port wine
• 2 cloves garlic, crushed
• ¼ tsp freshly ground black pepper

Roasting

• 2 tbsp olive oil
• 1 medium onion, cut in ½ in / 1 cm pieces
• ¼ cup / 60ml port wine
• salt and pepper to taste

Preparation

Marinating

1. Set heavy pan over high heat. Add olive oil and onion. Cook until golden brown, stir frequently, reduce heat to medium as necessary.
2. Add sugar, cook until coffee-brown.
3. Add soy sauce, port, crushed garlic and pepper.
4. Reduce for a few minutes until marinade starts to thicken. Let cool.
5. Rub tri-tip roast with marinade. Put in sealable container or plastic bag. Refrigerate for at least 1 day (2-3 days is better).

Roasting

1. Pre-heat oven to 410°F / 210°C
2. Place oven-proof heavy pan over high heat, add olive oil and onion. Cook until lightly browned.
3. Place marinated tri-tip in pan. Put in oven. Cook to a core temperature of 135°F / 57°C for medium-rare.
4. Remove roast from oven and pan. Wrap in aluminum foil and let rest for ca. 5-10 minutes
5. In the meanwhile add port to the sauce in the pan, reduce, season with salt and pepper.
6. Slice meat and serve

Yields 4-6 servings

Preparation time 1½ hours plus 2-3 days for marinating