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Collection: Main Dishes - Meat
Recipe By: Candynoway
Oven-Roasted Tri-Tip With Red Wine Sauce
Ingredients
- Y
Directions
- Making Oven-Roasted Tri-Tip With Red Wine Sauce
- 1Preheat the oven. Set it to 475°F (245°C), with the rack on the upper third of the oven.
- 2Prep the steak. Pat the steak dry with paper towels, brush with a light coating of olive oil, and rub vigorously with peppercorns and salt.
- 3Sear the steak. Heat 1 tablespoon safflower oil in a heavy, oven-proof skillet over medium-high heat until shimmering, then sear the steak on all sides, 3 to 5 minutes total.
- 4Roast the steak. Place the skillet in the oven, and roast for about 10 minutes for medium rare. Remove from the oven, tent with tin foil, and let rest for 5 to 10 minutes in a dish to catch any juices.
- 5Make the sauce. Place the skillet back on the stove, and over medium-high heat add the red wine, scraping up the fond (the browned bits on the pan), and cook about a minute, until reduce by half.
- Stir in the water and steak juices that have collected in the plate, bring to a boil, and cook 3 to 5 minutes, until the liquid is reduced again by half.
- Stir in the butter, whisking until the butter is fully blended with the sauce.
- Season to taste with salt and pepper.
- 6Slice and serve. Cut the steak in half, then slice across the grain in about 1/4-inch to 1/2-inch (5 to 10mm) slices.
- 7Serve it up. Arrange a few slices on each plate, and dress with wine sauce. Serve with french fries, a green salad, and the same type of wine you used for the sauce.[2]
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