For the
beef-
Season and
Grill:
1 trimmed Tip Roast, 1.5 lbs
Salt and
coarsely ground black peppercorns
gorgonzola crumbles (optional)
Preheat one
side of the grill to high; leave the other side unlit.
Season roast
with salt, then press top and bottom into cracked black pepper.
Grill over direct heat for 5 minutes, then
turn roast over and grill 5 minutes more.
Transfer beef to the unlit side of grill and roast to an internal
temperature of 140°, 30 to 40 minutes, turning every 10 minutes. Remove roast from grill; let rest 5-10 minutes
before carving very thin slices.
Port
Reduction Sauce
Saute in
olive oil or butter spray, or in 1 tsp olive oil:
2 T chopped
shallots
Combine:
1 T softened
butter
1 ½ t Dijon Mustard
1 t
all-purpose flour
Add and
Reduce; Finish with:
1 ½ cups
tawny port
½ cup
chicken broth
¼ t red wine
vinegar
Salt and
pepper to taste
Saute
shallots in a saucepan over medium-high heat until beginning to brown, 1-2
minutes.
Combine 1 T
butter, Dijon
and flour in a small bowl, and set aside.
Add port and
broth to shallots. Bring to boil and
reduce to ½ cup. Whisk butter-flour
mixture into sauce and simmer until thickened, about 1 minute. Finish with vinegar, salt and pepper.
Drizzle port
sauce over thinly sliced roast beef, and top with crumbled gorgonzola cheese. Big
wow factor.
If you prefer to oven roast, sear
the meat in a skillet on the stove, then roast at 400°.
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