The full flavor of tri-tip shines in this weeknight-friendly recipe, where it’s seasoned with a blend of spices, herbs and spicy mustard. To round out the plate, roast small potatoes at the same time.
Tri-Tip Roast with Brussels Sprouts and Shallots
1 3/4-2 lb. (875 g.-1 kg.) tri-tip beef roast, most of fat layer trimmed
Coarse kosher salt and freshly ground black pepper
2 1/4 tsp. sweet paprika
2 tsp. caraway seeds
2 tsp. dried marjoram
1 tsp. dry mustard
1/2 tsp. cayenne pepper
3 1/2 Tbs. olive oil, plus more for greasing
1 lb. (500 g.) brussels sprouts, cut in half lengthwise
3/4 lb. (375 g.) small shallots, halved lengthwise, plus 1 large shallot, minced
1 Tbs. plus 2 tsp. low-sodium soy sauce
1/2 cup (4 fl. oz./125 ml.) dry vermouth
1/2 cup (4 fl. oz./125 ml.) low-sodium beef or chicken broth
2 tsp. unsalted butter
Place one rack in the center and one rack in the lower third of the oven; preheat to 450°F (230°C). Season the beef all over with salt and pepper, and place on a baking rack set in a shallow roasting pan.
In a small bowl, combine 2 teaspoons of the paprika, 1 teaspoon of the caraway seeds, 1/2 teaspoon of the marjoram and the mustard and cayenne. Mix in 1 tablespoon of the oil. Spread the mixture on both sides of the beef. Brush a 9-by-13-inch (23-by-33-cm.) baking pan with olive oil; add the brussels sprouts, halved shallots, remaining 2 1/2 tablespoons oil, the 1 tablespoon soy sauce, remaining 1 teaspoon caraway seeds and 1 teaspoon of the marjoram, and mix to coat. Place pan with the beef on the center oven rack, and place the pan with the vegetables on the lower rack. Roast the beef until an instant-read thermometer inserted in the thickest part registers 120°F (49°C) for rare, about 20 minutes, or until cooked to your liking. Roast the vegetables until tender and they begin to brown, about 25 minutes. Remove the beef from the oven and transfer to a warmed platter. Cover loosely with foil and let rest 15 minutes.
Spoon 1 tablespoon of the fat from the beef roasting pan into a heavy saucepan; discard the remaining fat. Heat the saucepan over medium heat. Add the minced shallot and saute until it begins to soften, about 1 minute. Meanwhile, add the vermouth to the roasting pan, set the pan over medium-high heat, and bring to a boil, stirring up the browned bits on the pan bottom. Pour the mixture into the saucepan and boil until syrupy, about 3 minutes. Add the broth, remaining 1/4 teaspoon paprika, and the 2 teaspoons soy sauce to the pan. Boil the sauce until syrupy, about 5 minutes.
Remove the saucepan from the heat. Pour in any beef juices from the platter. Whisk in the butter and the remaining 1/2 teaspoon marjoram. Season the sauce to taste with salt and black pepper. Slice the beef and arrange on a warmed platter with the vegetables. Serve right away with the sauce. Serves 4-6.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.