- 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
- calories 238
- fat 10 g
- satfat 4 g
- monofat 4 g
- polyfat 0 g
- protein 29 g
- carbohydrate 5 g
- fiber 1 g
- cholesterol 46 mg
- iron 2 mg
- sodium 721 mg
- calcium 37 mg
How to Make It
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.
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.
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.
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.
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.