MUSTARD CRUSTED ROAST BEEF TRI TIP
With beef fat roasted vegetables
- 2 x 750g beef tri tips trimmed
- Salt and pepper
- Beef fat
- Australian garlic
- Root vegetables
- Dijon mustard
- Set oven for 200’C
- Cut vegetables to a similar size so they cook evenly
- Toss with melted beef fat, sea salt and pepper
- Place in a large roasting tray and cook for 12 minutes, then turn down to 180’C
- Meanwhile season beef with salt and pepper and sear in a pan for three minutes with beef fat
- Add tri tips on top of vegetables after 12minutes
- Add garlic and rosemary and cook for a further 12 minutes
If using a thermometer: once beef has reached 46’C cover with mustard and cook for a further 5 minutes or until beef has reached 56’C, then take meat off tray and allow meat to rest for at least 15 minutes.
- Place beef and vegetables back in oven for a few minutes making sure they are hot
(ideally core temperature has reached 58 :C– 59’C)
- Carve the tri tip against the grain (not too thick) to achieve maximum tenderness, beef should medium rare to medium for maximum flavour
- Serve with Lemon, beetroot relish and gravy or beef jus
NOTES FROM THE CHEF
Tri tip is an underrated cut, very lean and packed with flavour.
Remove any silver skin, some fat is fine.
Tri tip will take on loads of flavour if you want to experiment with rubs or marinades.
The three most important things are:
- Cooking the beef to the correct doneness (or just under)
- Resting the beef so the muscles relax, and juices are retained
- Cutting against the grain to ensure tenderness
BEEF Australia Executive Chef