Tri-Tip Roast with Green Peppercorn Sauce

Tri-Tip Roast with Green Peppercorn Sauce Recipe
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

Recipe from

Southern Living BBQ on Tour

Recipe Time

Prep: 10 Minutes
Charcoal Grill: 35 Minutes
Gas Grill: 25 Minutes
Stand: 10 Minutes

Nutritional Information

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

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.