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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