• 6servings
  • 45minutes
  • 360calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, E
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 clove(s) garlic

  2. 2 sprig(s) fresh rosemary

  3. 1 teaspoon(s) olive oil

  4. 1 tablespoon(s) olive oil

  5. Salt

  6. Pepper

  7. 1 1/2 pound(s) Yukon gold potatoes , cut in half (or quarters if large)

  8. 1 whole(s) (2- to 2 1/2-pound) tri-tip (sirloin tip) roast , well-trimmed

  9. 1/4 cup(s) heavy or whipping cream

  10. 2 tablespoon(s) prepared horseradish

  11. 1/2 teaspoon(s) Dijon mustard

  12. 1/2 teaspoon(s) white wine vinegar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 475 degrees F. With side of knife, gently smash 3 cloves garlic; discard peel. Into small bowl, crush remaining clove garlic with press. Cut 1 rosemary sprig into 1-inch pieces; set aside. Remove leaves from other sprig; discard stem. Finely chop leaves and add to bowl with crushed garlic along with 1 teaspoon oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; set aside.

  2. In 18" by 12" jelly-roll pan, combine potatoes, remaining 1 tablespoon oil, smashed garlic, snipped rosemary, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well mixed. Spread in even layer, making space in center of pan for beef. Place beef in center of pan, fat side down; rub with reserved garlic-rosemary mixture.

  3. Roast 20 minutes or until beef browns. Reset oven control to 350 degrees F. Roast 8 to 10 minutes or until temperature on meat thermometer, inserted into thickest part of beef, reaches 130 degrees F; transfer to cutting board. Cover loosely; let stand 10 minutes. Transfer potatoes to platter.

  4. Meanwhile, whisk cream, horseradish, mustard, vinegar, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until well blended. Slice meat thinly; serve with potatoes and horseradish cream.


Send feedback