Tri Tip Roast

Tri Tip Roast

Our decadently juicy beef Tri-Tip Roast is perfect for that special occasion. This beef is delicately marbled, and exquisitely flavored.

Recommended Wine Selection:
Cabernet or Merlot


Product Description

Thaw roasts overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed roasts in cold water for approximately 30-40 minutes.

Rub meat with softened butter then sprinkle with seasoning or coarse salt. Place meat fat side up on a rack in a shallow roasting pan. Do not add water or cover. Roast in 450 degree oven until the meat thermometer registers 135 (about 30 minutes). Beef tenderloin is best when cooked to rare or medium doneness. Well done is not recommended because the meat becomes dry and has less flavor. Allow roast to rest for 10 minutes before slicing.

Internal temperatures: how to measure doneness

120 – 130 degrees

Medium rare
130 – 140 degrees

140 – 150 degrees

Note: temperatures given are 5 to 10 degrees below desired temperature because the roast will continue to cook for some time after removal from the oven





Serving Size 4oz
Servings/Container 8
Calories 320
Calories from Fat 230
% Daily Value
Total Fat 26g 40%
Saturated Fat 11g 53%
Trans Fat 0g %
Cholesterol 80mg 27%
Sodium 55mg 2%
Protein 20g
Vitamin C 0% . Calcium 0%
Iron 15% .

1 Residential Gourmet Tri-Tip Roast


1 hearty red wine, such as Zinfandel
Grated zest and juice of 1 large orange
1/3 cup soy

1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 garlic cloves, crushed under a knife
1 1/2 teaspoons dried
1 1/2 teaspoons dried thyme
1/2 teaspoon whole black peppercorns
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly milled black pepper
  • Drain the beef, rinse under cold running water and pat dry with paper towels. Using a sharp, thin bladed , trim away any fat, including the large lump at the wide end, and discard. Pull and cut away the long, thin “chain” muscle that runs the length of the tri-tip. (If you wish, trim away the fat from the chain and reserve the for another use.) Following the natural muscle separation, cut away the large clod of meat at the wide end and reserve for another use. At one end of the meat, make an incision under the silver sinew covering the meat. Slip the knife under the sinew and pull and trim it away. Work lengthwise down the tri-tip until it is completely free of sinew and fat. 
  • Fold the thin ends of the meat underneath so the tri-tip is the same thickness throughout its length, and tie with kitchen string. Tie the roast crosswise at 2 to 3-inch intervals. 
  • To make the marinade, whisk all the ingredients in a large bowl to combine. Immerse the tri-tip in the marinade. Cover and refrigerate, turning occasionally, for at least 2 hours and up to 4 hours. Drain the tenderloin and let stand at room temperature for 1 hour before roasting. 
  • Position a rack in the center of the oven and preheat to 425*F (220*C). Rub the tri-tip with the oil, and season with the salt and pepper. Place in a large roasting (no need to use a roasting rack.) Roast until an instant-read thermometer inserted in the center of the roast reads 120* to 125*F (50*C)for medium-rare meat (the internal temperature of the meat will continue to rise about 10*F outside of the oven), about 35 minutes. 
  • If serving hot, let stand for 10 to 15 minutes before carving. For a buffet, cool for at least 30 minutes, then carve and serve within 2 hours. Or cool completely, wrap tightly in foil, and refrigerate for up to 2 days before carving and serving at room temperature.




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