For the roast:
1 tsp salt
1/2 tsp freshly ground black pepper
–OR–
3 garlic cloves, minced
1 Tbsp. kosher salt
2 tsp. coarsely ground black pepper
1 tsp. dried or 2 tsp. chopped fresh thyme or rosemary
1.5 – 2.5 pounds beef tri-tip, fat trimmed to 1/4 in.
If using salt and pepper, generously rub them all over the meat. If using garlic rub, first crush or mix well the garlic and salt together, mix in pepper and herb and then generously rub all over meat. In both cases, bring roast to room temperature for an hour before cooking.
Preheat oven to 450 degrees. Place tri-tip, fat-side up, on rack in shallow roasting pan. Roast for 20 minutes, then begin checking internal temperature with thermometer. Remove roast at 115 to 120 degrees for rare, 125 to 130 degrees for medium-rare. Transfer meat to carving board or platter, cover with foil and let rest 10 to 15 minutes before carving so residual heat completes cooking and the juices stabilize.
For the pan sauce (optional) and to serve:
1/2 cup beef or chicken stock
1/4 c. red wine
1/2 tsp. dried or 1 tsp. chopped fresh thyme, rosemary or herb of choice
1 Tbsp. Dijon mustard
Salt and freshly ground black pepper
While roast is resting, pour off fat from roasting pan, place pan over two burners on stove top and add stock, wine and herb. Bring to boil, deglazing the pan. Reduce sauce almost to consistency of syrup. Whisk in mustard and season to taste with salt and pepper.
