Tri-Tip Roast with Green Peppercorn Sauce

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. 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. 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. 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. 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. 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.