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Recipe: country mustard tri-tip roast with butter-brew sauce

Roasts
country mustard tri-tip roast with butter-brew sauce recipe image
Country mustard tri-tip roast with butter-brew sauce serving suggestion

country mustard tri-tip roast with butter-brew sauce

Ingredients

  • 1 beef Tri-Tip Roast (1-1/2 to 2 lbs)
  • 1 cup brown ale, divided
  • 2 tablespoons coarse-grain mustard
  • 4 garlic cloves, minced, divided
  • 1 tablespoon chopped fresh parsley
  • 1 1/2 cup reduced-sodium beef broth, divided
  • 1 tablespoon cornstarch
  • 2 tablespoons butter, divided
  • 1 1/2 button mushrooms
  • salt & pepper to taste

Directions

Preheat oven to 425°F. Combine 1 tablespoon beer, mustard, 3 cloves garlic and parsley. Spread mixture over top surface of beef Roast.

Place Roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.

Meanwhile, heat 1 tablespoon butter in large nonstick skillet over medium heat until melted. Add mushrooms; cook and stir 4 to 5 minutes or until mushrooms begin to brown. Add remaining clove garlic; cook and stir 30 to 45 seconds or until fragrant. Add all but 2 tablespoons beef broth and remaining beer to skillet, stirring until browned bits attached to bottom of pan are dissolved. Bring to a boil; cook 13 to 15 minutes or until mixture is reduced to 1-1/2 cups. Combine remaining 2 tablespoons beef broth and cornstarch; stir into mushroom mixture. Bring to a boil; cook 1 to 2 minutes or until sauce thickens, stirring constantly. Remove from heat; add remaining 1 tablespoon butter, stirring until melted. Season with salt, as desired.

Remove Roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer Roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

Carve Roast across the grain into thin slices. Season with salt and pepper, as desired. Serve with sauce.

NUTRITION INFORMATION
Nutrition information per 6-ounce serving: 346 calories; 17 g fat (8 g saturated fat; 7 g monounsaturated fat); 117 mg cholesterol; 426 mg sodium; 8 g carbohydrate; 0.5 g fiber; 36 g protein; 15.4 mg niacin; 0.8 mg vitamin B6; 1.9 mcg vitamin B12; 2.5 mg iron; 44.7 mcg selenium; 6.6 mg zinc; 138.4 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.

Nutrition information per 3-ounce serving: 231 calories; 11 g fat (5 g saturated fat; 5 g monounsaturated fat); 78 mg cholesterol; 284 mg sodium; 5 g carbohydrate; 0.3 g fiber; 24 g protein; 10.2 mg niacin; 0.5 mg vitamin B6; 1.3 mcg vitamin B12; 1.7 mg iron; 29.8 mcg selenium; 4.4 mg zinc; 92.3 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of choline.

Roasts