- 1 teaspoon salt
- 1 1/2 teaspoons garlic salt
- 1/2 teaspoon celery salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried dill
- 1/4 teaspoon dried sage
- 1/4 teaspoon crushed dried rosemary
- Pre-heat the oven to 450 degrees.
- Place tri-tip in a roasting pan with a rack and place in hot oven.
- Roast for 30 minutes or to 140 degrees internal tempurature for medium rare.
- Tent the meat loosely while you make the pan sauce.
- Allow the meat to stand for 15 minutes before carving.
- Carve by slicing the meat into thin slices across the grain.
- 1/2 cup beef or chicken stock
- 1/4 cup red wine
- 1 teaspoon minced garlic
- 1 tablespoon Dijon mustard
optional: 1 teaspoon of any fresh herbs you may like, such as rosemary, thyme or 1/2 teaspoon dried.
salt and freshly ground black pepper
- Place the pan you roasted the meat in over the burner, add the garlic, stir for 1 minute, add stock, wine, and any herbs.
- Bring to a boil, scraping up any browned bits from the bottom of the pan.
- Reduce the sauce slightly, then whisk in the mustard and taste it for salt and pepper.
- Pour the sauce over the sliced meat and serve immediately.
NOTE: This is a lean cut of meat which means that sometimes there are no pan drippings, so put a pat of butter in the pan, add the wine and the rest of the ingredients. It will still pick up the flavor.