- Few lb tritip
- Few pounds of carrots
- Bunch of garlic
- 1-2 cups red wine
- Olive oil, cooking oil, salt, pepper
- (Optional) flour
- Set oven to 400F.
- Salt and pepper tritip well ahead of time, preferably many hours before.
- Get a pan piping hot. Dry tritip as much as possible, then sear in pan until every side is seared (roughly 10 min). Toss a few pieces of garlic in at the end
- Put carrots, onions, or any other veggies into bottom of a pan, with healthy dose of salt+pepper+olive oil. Place tritip on top.
- Wait 10-15 min per pound of tritip. Take out when internal temp is around 120F.
- Bonus - pour searing juices + vegetables from roasting pan into the searing pan. Heat up and then deglaze with a cup or two of red wine to make a delicious sauce. You can add flour to the sauce to thicken it if desired.
- You can start the veggies before the tritip, or leave them in after you take tritip out for extra roasted goodness.
- I like to leave the fat and silverskin on - gives nice crust.