Post by JJ Judkins on Aug 31, 2012 16:51:35 GMT -6
* Exported from MasterCook *
TRI-TIP ROAST WITH PARSLEY CHERRY-TOMATO SAUCE
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef Peppers
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Amount Measure Ingredient -- Preparation Method
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FOR ROAST:
1 tri-tip beef roast (also called triangular roast -- (2- to 2 1/4-lb) about 2 inches thick)
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon olive oil
FOR PARSLEY CHERRY-TOMATO SAUCE:
1 1/2 lb cherry tomatoes (5 cups)
1/2 teaspoon salt
1/4 teaspoon dried hot red-pepper flakes
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 cup firmly packed fresh flat-leaf parsley leaves
1 garlic clove -- sliced
1 tablespoon red-wine vinegar
Special equipment: a well-seasoned 10-inch cast-iron skillet; an instant-read thermometer
MAKE ROAST:
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Pat roast dry and sprinkle with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sear roast until underside is browned, about 4 minutes. Turn meat over, then transfer skillet to upper rack of oven and roast until thermometer inserted 2 inches into center of meat registers 120°F, 20 to 25 minutes. Transfer to a cutting board and let stand 15 minutes. (Internal temperature of meat will rise to 130 to 135°F for medium-rare. )
MAKE SAUCE WHILE MEAT COOKS:
Toss together tomatoes, salt, red-pepper flakes, and 1/4 cup oil in a 13- by 9-inch glass baking dish. Roast on lower rack until tomatoes burst and release their juices, about 30 minutes.
Meanwhile, pulse parsley and garlic with vinegar and remaining 2 tablespoons oil in a food processor until chopped, then transfer to a bowl.
Stir tomatoes with their juices into parsley mixture. Slice roast across the grain and serve with sauce.
Cooks' note:
Leftover sauce keeps, covered and chilled, 5 days.
Makes 4 to 6 main-course servings
Gourmet, May 2006
Description:
"This cut of meat yields a juicy roast with no fuss. And the spicy parsley sauce is tasty enough to keep some on hand for chicken, fish, or pasta."
Copyright:
"Imported to MC by JJ"
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Per Serving (excluding unknown items): 125 Calories; 14g Fat (95.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4264mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0