Roasted Sun-Dried Tomato Beef Tri-Tip and Potatoes
Recipe courtesy of The Beef Checkoff.
1 (1 1/2 to 2-pound) beef Tri-Tip roast
1/2 cup reduced to fat Italian dressing
1/4 cup drained sun to dried tomatoes (oil to packed)
1/4 cup water
1 1/2 pounds small red to skinned potatoes (about 2-inch diameter), cut in eights
2 tablespoons freshly grated Parmesan cheese
Salt and ground black pepper
Fresh chopped flat-leaf parsley (optional)
- Preheat oven to 425°F (220°C).
- Place Italian dressing, tomatoes and water in blender or food processor container. Cover; process until smooth. Reserve 1/4 cup tomato mixture.
- Combine potatoes and another 1/4 cup tomato mixture in a large bowl; toss to coat. Place potatoes on rimmed baking sheet sprayed with cooking spray. Set aside.
- Place roast on rack in shallow roasting pan. Spread remaining tomato mixture evenly onto all surfaces of beef roast. Do not add water or cover.
- Roast in 425°F (220°C) oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.
- Place potatoes in oven; cook 45 minutes, stirring once.
- Baste roast and potatoes with reserved 1/4 cup tomato mixture during last 15 minutes of cooking.
- Remove roast when instant to read thermometer registers 135°F (57.2°C) for medium rare; 150°F (68.3°C) for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F (62.7°C) for medium rare; 160°F (71.1°C) for medium.)
- Meanwhile, increase oven temperature to 475°F (245°C). Sprinkle potatoes with Parmesan cheese; continue to roast 5 to 10 minutes or until potatoes are tender and cheese begins to brown.
- Carve roast across the grain into slices. season with salt and pepper, as desired. Serve with potatoes. Sprinkle with parsley, if desired.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 291; Total Fat: 10g; Saturated Fat: 3g; Cholesterol: 69mg; Total Carbs: 24g; Fiber: 2g; Protein: 26g; Sodium: 314mg.
Recipe and photograph courtesy of The Beef Checkoff.