Pepper-Crusted Tri Tip Roast

Ingredients

Pepper-Crusted Tri Tip Roast

• 2-2 ½ lbs. Tri Tip Roast
• 2 Tbsp. mixed peppercorns, coarsely ground
• 1 Tbsp. sea salt, coarsely ground
• 1 Tbsp. garlic, minced
• 1 Tbsp. beef tallow

Sautéed Brussel Sprouts

• 1 lb. fresh Brussel sprouts, halved with stems removed
• 4 bacon slices
• ½ cup onion, julienned
• 2 cloves garlic, minced
• Salt
• Pepper

Hasselback Potatoes

• 4 russet potatoes, medium sized
• 1/4 cup olive oil
• 1/4 cup butter, melted
• 8 slices cheddar cheese, thinly sliced (cut into 1-inch squares)
• 4 slices bacon, cooked and crumbled
• 1/3 cup sour cream
• 2 Tbsp. green onions, thinly sliced
• Salt
• Pepper

Pan Sauce

• ¾ cup beef stock
• ⅓ cup heavy cream
• ¼ tsp. pepper
• ¼ tsp. salt
• ¼ tsp. granulated garlic

Preparation

Pepper-Crusted Tri Tip Roast

1. Step 1

   Coat Tri Tip with melted beef tallow. This will help bind the rub to the roast.

2. Step 2

   Combine peppercorns, salt, and garlic and coat the roast with the rub mixture.

3. Step 3

   Smoker method: Heat smoker to 250°F. Place roast in the smoker, according to manufacturer’s instructions. Cook until the roast reaches 125°F internal temperature measured with a thermometer inserted in the thickest part of the roast, about 2 hours. Remove from smoker and sear roast on a hot grill or cast iron skillet for 1-2 minutes per side . For medium rare, the final Internal cooking temps should be 135°F (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.) Cooking note: USDA recommends an internal temperature of 145° for beef roast and steaks.

4. Step 4

   Allow roast to rest for 7-10 minutes before slicing across the grain.

5. Step 5

   Oven method: Preheat oven to 350°F. Place roast on a roasting rack over a sheet pan. Place in the oven and cook 40 to 50 minutes, or until the roast reaches 125°F internal temperature measured with a thermometer inserted in the thickest part of the roast. Remove from oven and sear roast on a hot grill or cast iron skillet for 1-2 minutes per side . For medium rare, the final Internal cooking temps should be 135°F (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.) Cooking note: USDA recommends an internal temperature of 145° for beef roast and steaks.

6. Step 6

   Allow roast to rest for 7-10 minutes before slicing across grain.

Sautéed Brussel Sprouts

1. Step 1

   Heat a cast-iron skillet to MEDIUM-HIGH heat. Brown bacon in the skillet.

2. Step 2

   Remove bacon and extra oil. Leave 2-3 Tbsp. of bacon grease. Place Brussel sprouts in skillet and sauté for 5 minutes.Add onions and minced garlic. Cook for another 5 minutes or until Brussel sprouts are crisp and tender. Season with salt and pepper to taste and serve.

Hasselback Potatoes

1. Step 1

   Preheat the oven to 400°F degrees.

2. Step 2

   Place a potato on a cutting board between two pencils, on the long sides of the potatoes.

3. Step 3

   Slice the potatoes into ¼-inch thick slices, the pencils will prevent you from cutting all the way through.

4. Step 4

   Place the potatoes on a lined sheet pan.

5. Step 5

   In a small bowl, whisk together the olive oil, butter, salt, and pepper.

6. Step 6

   Brush the olive oil mixture all over the potatoes, making sure to get some in between the slices.

7. Step 7

   Bake for 45-50 minutes until potatoes are tender.

8. Step 8

   Remove the potatoes from the oven.

9. Step 9

   Place the cheddar cheese slices in between each cut of the potatoes.

10. Step 10

    Return the potatoes to the oven and bake to melt the cheese, about 3 to 4 minutes.

11. Step 11

    Top each potato with sour cream and sprinkle the bacon and green onions over the top.

Pan Sauce

1. Step 1

   Using the Tri-Tip drippings, pour in beef stock in a pan over MEDIUM heat.

2. Step 2

   Reduce stock to ½ cup.

3. Step 3

   Add seasonings while reducing.

4. Step 4

   Add heavy cream.

5. Step 5

   Heat through and adjust seasonings.