OVEN TRI-TIP WITH ROSEMARY-GARLIC VEGETABLES
Love roasted veggies with rosemary and garlic, so what could be better with tri-tip. Recipe comes from Fox Brook Winery, good served with Cabernet Sauvignon Wine.
Provided by Barb G.
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine rosemary, garlic, salt and pepper to form a paste.
- Spread half of herb paste evenly over roast.
- Add olive oil to remaining paste; place vegetables in large bowl; pour herb-oil over vegetables, stirring to coat.
- Place roast, fat side up, on rack in open roasting pan; Arrange vegetables around roast (DON'T add water or cover).
- Roast at 425°F for 35 to 40 minutes for rare to medium; Remove roast and peppers to warm platter, allow to stand 10 minutes.
- Meanwhile increase oven temperature to 475°F and continue cooking potatoes and onions 10 minutes or until tender and lightly browned: add potatoes and onions to meat platter, carve roast against grain and serve with vegetables.
TRI-TIP WITH ROSEMARY GARLIC VEGETABLES
This recipe is from cooking the Costco way
Provided by Lynnda Cloutier
Categories Beef
Number Of Ingredients 9
Steps:
- 1. preheat oven to 425°. Wash hands. Mix garlic, rosemary, salt and pepper in a small bowl. Press half of the mixture onto the beef. Wash hands.
- 2. Mix remaining seasoning mixture with oil and vegetables in a large bowl; toss. Place beef on a rack in a shallow roasting pan. Add vegetables to the pan. Roast, uncovered, for 30 to 40 minutes for medium rare. Internal temperature should read 135°., or 40 to 45 minutes for medium, internal temperature should read 150°.
- 3. Transfer beef to a platter; tent with foil. Let stand for 15 minutes. Internal temperature will continue to rise about 10°. Increase oven temperature to 475° remove peppers from the pan. Continue roasting potatoes and onions for 10 minutes or until tender and lightly browned. Makes 6 to 8 servings.
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