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OVEN ROASTED TRI TIP - Valentine's Day Menu Entree

Here is the entree in my ongoing Valentine's Day Menu recipe marathon. Check the past few days for the appetizer, soup and bread courses! Desserts are coming next week!!!

The entree course is a juicy beef roast featuring a tri tip cut. The tri tip is often an overlooked cut of beef and one of my favorites. It's flavorful and can be quite tender if cooked properly. The key to the whole process is to get the heat up high, especially in the first ten minutes or so, to seal in the juices and flavor. I find that marinating overnight also helps to tenderize the roast.

And always remember to let you meat "rest" - meat will continue to cook after you take it away from the heat source and resting allows for this plus it helps keep the moisture in. Here's one of the most thorough explanations of why you should rest your meat I've ever found.

I like my beef pretty simple usually, just a little rub of garlic and rosemary - though you can leave the garlic out of this recipe for Lovers if you choose! And the next recipe post will be for the lovely roasted red potatoes that complement this roast quite nicely.

Don't forget, The Martini Diva is posting special Valentine's Day Martinis until the 14th of February.

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If you have a Tiny Food question, please feel free to ask me in a comment and I'll respond back here in the comments section or in a new post!

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