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Wineries of El Dorado County

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2018-02-19 11:42


Grilled Tri-Tip of Beef with a Cabernet Thyme Sauce

Serves 4 - 6

2-3 lbs. Tri-Tip Roast, trimmed
1/2 cup Cabernet Sauvignon
1 tbls. Worcestershire Sauce
2 cloves Fresh Garlic, minced
2 tsp. Cracked Black Pepper
4 tbls. Extra Virgin Olive Oil

Marinate the Tri-Tip with all of the ingredients for four hours or overnight. Grill on the barbecue or roast in the oven at 375 degrees until internal temperature reaches 130 degrees (medium-rare).

Important Tip from the experts:
While the meat is cooking, remove one slightly chilled 750ml bottle of Trefethen Vineyards S.I.N. from the refrigerator. Pour equal parts into wine glasses, enough to serve those in attendance and ~ relax. The meat will take a little while to cook!

When the meat is up to temperature, remove from barbecue or oven and let rest for fifteen minutes.

Cabernet Thyme Sauce Ingredients:
1 each Minced Shallot
1/2 cup Cabernet Sauvignon
2 tbls. Salted Butter
1/2 cup Beef or Veal Stock
1 1/2 tsp. Chopped Fresh Thyme
Salt and Pepper to Taste

Sauté the shallot in the butter until soft. Add the Cabernet Sauvignon and stock and bring to a simmer, skimming off the top. Continue cooking over a low heat for 30 minutes. Strain through a fine strainer and add the chopped thyme. Season with salt and pepper to taste.

To Serve:
Slice the meat against the grain and fan the slices out onto a warm platter and pour the Cabernet Thyme Sauce over the meat. Serve with grilled summer vegetables and sweet corn.

And of course a glass of Cabernet Sauvignon!

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