Tri Tip with Red WineFeatured by Blue Oak Winery in the Gold Wine Club.
This twist on the traditional tri-tip will pair wonderfully with a Petite Sirah from your monthly wine club box. Cheers!Yield: 2
Prep Time: 25 Minutes
Cook Time: 60 Minutes
• 1 Tri Tip Roast (2 to 3 pounds)
• 1 cup red wine
• 1/4 cup soy sauce
• 1 cup water
• 2 tablespoons Margarine
• 1/4 cup finely chopped onions
• 1/2 cup finely chopped mushrooms
• 1 tablespoon Cornstarch
• 2 tablespoons Water
Place rack in roasting pan. Put trip tip in fat side up. Sprinkle generously with garlic salt and fresh ground pepper. Set oven temperature to 425 degrees. Pour wine, soy sauce and water in bottom of pan. Roast in oven for one hour or until done to medium temperature. Check liquid in bottom of pan. Add more water or wine or both. You want to keep at least 1/2 inch of liquid in the bottom of the pan.
In saucepan, combine the margarine, onions and mushrooms. Sauté until golden. When roast is done, remove from oven. Add the pan juices to the mushrooms and onions. Add to juices in pan. Boil until thickened. This usually makes 1 1/2 cups to 2 cups gravy. Slice tri tip and serve with gravy.
Recipe serviced by Blue Oak Winery