Use this recipe to show off your tender beef roasts such as the tri-tip. Also known as a triangle roast, tri-tip is lean, tender and flavorful. Make sure your roast is completely defrosted before using this method; otherwise, it will probably be too rare for your liking.
Serving vary, depending on the size of the roast. With a boneless roast, figure ½ pound per person.
1 tenderloin roast or tri-tip roast
Rub liberal amounts of salt and pepper or an herb rub into the meat, cover loosely with plastic wrap, and let rest at room temperature for 2 hours.
Preheat oven to 450°F.
Set the meat on a rack in a shallow roasting pan lined with foil. Roast for 20 minutes. Continue cooking until the meat reaches 120°F for rare, 125°F for medium-rare or 130°F for medium.
Remove the roast from the oven, tent loosely with foil, and let rest for 10 minutes before carving and serving. The temperature should increase another 5°F while the roast is resting.