Spiced Tri-Tip with Roasted Brussels Sprouts

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Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 6

Tri-tip is a full-flavored cut of meat that remains juicy and moist even when trimmed of fat. Brussels sprouts are full of vitamins to enrich this meal even more. To round out your plate, roast baby potatoes at the same time as the vegetables.


  • 2 lb. (1 kg) beef tri-tip, trimmed of fat
  • Salt and freshly ground pepper, to taste
  • 2 1/4 tsp. sweet paprika
  • 2 tsp. caraway seeds
  • 2 tsp. dried marjoram
  • 1 tsp. dry mustard
  • 1/2 tsp. cayenne pepper
  • 3 1/2 Tbs. olive oil, plus more for brushing
  • 1 lb. (500 g) brussels sprouts, halved lengthwise
  • 3/4 lb. (375 g) small shallots, halved lengthwise, plus 1 large shallot, minced
  • 1 Tbs. plus 2 tsp. low-sodium soy sauce
  • 1/2 cup (4 fl. oz./125 ml) dry vermouth
  • 1/2 cup (4 fl. oz./125 ml) low-sodium beef or chicken broth
  • 2 tsp. unsalted butter


Preheat an oven to 450°F (230°C).

Season the beef with salt and pepper. Place on a baking rack set in a shallow roasting pan.

In a small bowl, stir together 2 tsp. of the paprika, 1 tsp. of the caraway seeds, 1/2 tsp. of the marjoram, the mustard and cayenne. Stir in 1 Tbs. of the olive oil, then rub the mixture all over the beef. Oil a large baking pan and add the brussels sprouts, halved shallots, the 1 Tbs. soy sauce, plus the remaining 2 1/2 Tbs. olive oil, 1 tsp. caraway seeds and 1 tsp. marjoram. Stir to coat.

Roast the beef and vegetables until an instant-read thermometer inserted into the thickest part of the beef registers 125°F (52°C) for very rare to rare, about 20 minutes, or until done to your liking. Roast the vegetables until tender and browned, about 25 minutes. Transfer the beef to a warmed platter, cover loosely with aluminum foil and let rest for 15 minutes.

Spoon 1 Tbs. of the fat from the roasting pan into a saucepan and set over medium heat (discard the remaining fat). Add the minced shallot to the saucepan and sauté until it begins to soften, about 1 minute. Add the vermouth to the roasting pan, set it over medium-high heat and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Pour the mixture into the saucepan and boil until syrupy, about 3 minutes, then add the broth, the remaining 1/4 tsp. paprika and the 2 tsp. soy sauce. Boil the sauce until syrupy, about 5 minutes.

Remove the pan from the heat and pour in any juices from the platter. Whisk in the butter and the remaining 1/2 tsp. marjoram. Season with salt and pepper. Slice the beef and arrange on a warmed platter with the vegetables. Serve immediately with the sauce. Serves 4 to 6.

Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014).

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