- 1 tri-tip beef roast (about 2 lbs.)
- 3 tablespoons olive oil
- 2 tablespoons dried steak seasoning (any brand)
- 2 teaspoons butter
- 1 lb. white mushrooms, sliced
- 1 large shallot, diced
- 1/2 teaspoon dried thyme
- 3 tablespoons flour
- 2 cups beef stock
- 1/4 cup parsley, chopped
- Salt and Pepper, to taste
Brush the roast with olive oil. Season entire roast with steak seasoning. Add additional salt and pepper, if desired (note: read the ingredients on the steak seasoning if includes salt and pepper).
Place beef roast in the oven and cook, uncovered, for 30 to 35 minutes or until the thermometer registers 135 degrees F. Remove from the oven and cover with foil. Let the meat stand for 15 minutes, which will bring the temperature up to 145 degrees F (medium rare) after standing. Remove foil and let “rest” for 5 minutes. Thinly slice.
In a large frying pan up to medium heat, melt the butter. Add the mushrooms. Saute for 5-6 minutes; stir frequently. Add the shallots; cook another 2-3 minutes. Mix in the flour. Add the beef broth while continuously stirring until thickened.
Serve gravy over tri-tip beef slices. Garnish each serving with parsley. (Cooking Note: For medium doneness, cook the beef roast for 40 to 45 minutes or until the thermometer registers 150 degrees F. Cover and let stand for 15 minutes, which will bring the temperature to 160 degrees F (medium).
Sponsor: Utah Beef Council
