Roast Tri-Tip

Here is a simple recipe with a gourmet twist! Try this tasty roast tri-tip for your next special meal.

Ingredients
Garlic Salt
Seasoned Pepper
Tri-tip (about 2 lbs.)

Sauce:
2 tablespoons Butter, room temperature
1 tablespoon flour
Salt (to taste)
1 cup Red wine
1 cup chicken or beef stock

Preheat oven to 425 degrees. Cover tri-tip with garlic salt and seasoned pepper.
Place the meat on a roasting rack with a pan to catch drippings.

Roast Tri-Tip.

Roast for 1/2 hour at 425 degrees. Reduce heat to 350 degrees, roast for 1/2 hour more.
Use a meat thermometer to check the internal temperature of the meat. For medium rare, remove at 140 degrees. Remove tri-tip from oven and tent in aluminum foil.
Let tri-tip rest for about 15 minutes.

While the tri-tip rests, make the sauce!
Pour the drippings from the pan into a measuring cup or other heat- resistant container and place in the fridge.
Make a paste with the flour and butter by mixing with a fork. Set aside.
Place the pan with all the burnt bits of meat onto the stove on high heat.
Carefully add the wine (it may splatter and smoke!).
Use a wooden spatula to scrape all the burned bits from the bottom of the pan.
After all the burnt bits have been loosened from the bottom, carefully pour the liquid into a saucepan.
Add the chicken or beef stock and place pan on low heat.
Get the drippings from the fridge and use a spoon to carefully remove the fat that may have collected at the top.
Add dripping to pan.
Let simmer for 5-10 minutes.
Slowly add butter and flour paste, stirring until thickened.
Salt to taste.

Cut the tri-tip into quarter inch slices cutting across the grain of the meat. Serve with sauce on the side and enjoy!