Marinated Tri-Tip Roast with Maple Herb Sauce

1/4 cup chopped garlic

2 cups maple syrup

1/2 bunch rosemary, rough chop

1/2 bunch thyme, rough chop

1 cup salad oil

2 cups Apple Jack brandy

3 pounds of tri-tip (usually two 1 1/2-pound roasts)

Combine wet and dry ingredients in large marinade container. Clean tri-tip and slice into 1/2-pound cuts. Marinate cuts for at least 3 hours. Reserve marinade.

Preheat oven to 350° F. Sear tri-tip in sauté pan over high heat until nicely caramelized, about 1 to 2 minutes. Transfer tri-tip to roasting pan and finish in oven until desired temperature is reached (about 120° F. for rare, 120 to 130° F. for medium rare and 130 to 140° F. for well done).

During cooking process, glaze meat with reserved marinade every 15 minutes. Let tri-tip sit at least 15 minutes, then slice into 2- to 3-ounce portions and fan on serving platter.

For the sauce:

1 can brown gravy or brown stock

3/4 cup maple syrup

1/4 cup chopped rosemary

1/4 cup chopped thyme

1 teaspoon chopped garlic

Combine ingredients in sauce pot and simmer over medium heat until reduced by one half. Strain through a Chinois or a fine sieve. Drizzle sauce over meat.

Makes 4 servings.

Courtesy of Duane Van Skike, chef of the Steak House Grill in John Ascuaga’s Nugget


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