Active Time
20 Mins
Total Time
1 Hour 20 Mins
Yield
Serves 8 (serving size: about 4 oz. steak, 1 Tbsp. butter)

 If it’s an easy and budget-friendly recipe for entertaining you seek, look no further than this succulent beef tri tip roast. The highly affordable cut of beef is elevated with a dreamy compound butter made with porcini mushrooms, lemon, and shallot. 

How to Make It

Step 1

Preheat oven to 350°F. Bring 1 1/2 cups water to a boil in a small saucepan over high. Remove from heat, and stir in mushrooms. Cover and let stand until soft and pliable, about 30 minutes. Strain mushrooms through cheesecloth; finely chop mushrooms (reserve liquid for another use).

Step 2

Rub roast with salt and 1/2 teaspoon of the pepper. Let stand at room temperature 30 minutes. 

Step 3

Stir together chopped mushrooms, butter, shallot, lemon zest, and remaining 1 teaspoon pepper until incorporated. Set aside.

Step 4

Heat a very large cast-iron skillet over medium-high until hot, about 5 minutes. Add oil, and swirl to coat. Add roast; cook, undisturbed, until a deep brown, about 5 minutes. Flip, and cook until other side is lightly browned, about 2 minutes. Transfer to a baking sheet, and cook in preheated oven until a thermometer inserted in the thickest part registers 125°F, 25 to 30 minutes. Remove from oven, and let stand 10 to 15 minutes. Transfer to a cutting board, and thinly slice against the grain. Serve with porcini-shallot butter. 

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