Ingredients Jump to Instructions ↓

  1. 1 boneless 2-pound tri-tip roast (see Note below)

  2. 2 tablespoons olive oil

  3. 6 to 8 medium red potatoes Salt and ground black pepper

  4. 3 tablespoons minced white onion or shallot

  5. 1 1/4 cups red wine

  6. 1/4 cup chicken broth

  7. 5 tablespoons unsalted butter, cut in pieces

  8. 2 tablespoons minced fresh parsley, plus additional for garnish

  9. 2 tablespoons unsalted butter, melted Note: This flavorful cut is more readily available than it once was, or try calling around It is worth the search

Instructions Jump to Ingredients ↑

  1. Directions 1. Preheat the oven to 400 degrees 2. Place the roast in a shallow metal pan, pour on the oil, and rub it thoroughly over the entire surface of the meat. Roast in the oven for 45 to 60 minutes. Check for doneness with a meat thermometer 135 degrees for medium rare, 150 degrees for medium-well. The temperature will continue to rise 5 to 10 degrees after the meat is taken out of the oven, do not overcook 3. Meanwhile, scrub the potatoes and with a paring knife peel only around the middle of each potato, to make a skinless "band." The peel can look jagged. Place the potatoes in the steamer insert of a large saucepan (Note As an alternative to steaming, you may boil the potatoes in water, but they retain their red and glossy skins better when they are steamed). Add water up to the bottom of the steamer insert, bring the water to a boil. Decrease the heat to medium and steam the potatoes until they are done, about 20 minutes. Remove from the heat and keep warm.

  2. When the meat is done, set it on a platter and sprinkle with salt and pepper to taste. Cover with aluminum foil to keep warm. Let rest for 10 minutes.

  3. Place the roasting pan over medium-high heat. Add the onion to the pan juices and cook and stir about 2 minutes. Add the wine and broth. Boil 3 to 5 minutes until more than half the wine has evaporated. Remove from the heat and add the 5 tablespoons of butter and the 2 tablespoons of parsley 6. Cut the roast into 1-inch-thick slices and place them on a large platter. Reheat the sauce and pour it down the center of the slices. Place the potatoes around the meat. Drizzle the melted butter over the potatoes and sprinkle on additional parsley. Surround the roast with a beautiful display of steamed vegetables, such as carrots cut on the diagonal into chunks, whole green beans, and broccoli and cauliflower.


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