Tri-Tip Roast with Green Peppercorn Sauce

Prep: 10 min., Grill: 35 min. (charcoal grill) or 25 min. (gas grill), Stand: 10 min.

We recommend grilling the roast until a meat thermometer inserted into thickest portion registers 140°. Serve with mashed potatoes and green beans for a special dinner with friends.

Yield: Makes 6 servings

Ingredients

• 1  (1 1/2- to 2-lb.) BEEF Tri-Tip Roast
• 2  teaspoons  olive oil (optional)
• 2  tablespoons  green peppercorns in brine, drained
• 1  (14-oz.) can low-sodium beef broth
• 1/4  cup  dry red wine
• 1  (1-oz.) envelope dry onion soup mix
• 1/2  teaspoon  cornstarch
• 1/2  teaspoon  Dijon mustard
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground pepper

Preparation

1. Preheat a charcoal grill to medium, ash-covered coals or a gas grill to 300° to 350° (medium) heat. If desired, brush roast with oil.

2. Grill roast, turning occasionally, on a charcoal grill, without grill lid, 35 to 45 minutes, or on a gas grill, covered with grill lid, 25 to 30 minutes.

3. Meanwhile, bring peppercorns and next 3 ingredients to a boil in a large skillet over medium-high heat. Cook, stirring occasionally, 12 to 14 minutes or until mixture is reduced by half.

4. Whisk together cornstarch and 2 Tbsp. water until smooth. Add cornstarch mixture and mustard to skillet. Cook, stirring constantly, 2 minutes or until slightly thickened.

5. Transfer roast to a serving platter, sprinkle with salt and pepper, and let stand 10 minutes. Carve roast into thin slices. Serve with warm peppercorn sauce.

Nutritional Information

Calories:

238

Fat:

10g (sat 4g,mono 4g,poly 0g)

Protein:

29g

Carbohydrate:

5g

Fiber:

1g

Cholesterol:

46mg

Iron:

2mg

Sodium:

721mg

Calcium:

37mg