We’re going to roast a cut of beef, the tri-tip, that many have grilled during the summer. It works so perfectly for this, and it’s a very nice size for a dinner party. You can let the uncooked roast age overnight in the refrigerator if you like. The meat is so tender and juicy that you simply have to give it a try.
- 3 cloves garlic, coarsely chopped
- kosher salt to taste
- 1 tablespoon olive oil
- 1 (3 pound) beef tri-tip roast at room temperature, trimmed
- 2 teaspoons kosher salt, or to taste, divided
- 1 tablespoon whole black peppercorns, coarsely ground
- 1 tablespoon whole white peppercorns, coarsely ground
- 1 tablespoon whole green peppercorns, coarsely ground
- 1 tablespoon whole pink peppercorns, coarsely ground
- 1 tablespoon butter
- Pan sauce:
- 1 1/3 tablespoons all-purpose flour
- 3 cups rich veal stock
- 1 pinch salt, or to taste
- 1 pinch cayenne pepper, or to taste
- 1 tablespoon balsamic vinegar
- Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.
- Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.
- Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.
- If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature.
- Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.
- Preheat oven to 450 degrees F (230 degrees C).
- Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.
- Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes.
- Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.
- Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock.
- Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.
- Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.