Ingredients: |
Ingredients: 1 garlic clove
1/2 cup sun-dried tomatoes in oil, drained and chopped
2 tablespoons extra-virgin olive oil, divided
2 tablespoons drained capers, chopped
1 teaspoon grated lemon zest
2 teaspoon fresh lemon juice
1 teaspoon fennel seeds, toasted and coarsely ground
1 red onion, diced
1 (2- to 2 1/2-pounds) tri-tip bison or beef roast (also called triangular roast; about 2 inches thick)
1/2 cup chopped basil
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Directions: |
Directions:1) Make sun-dried tomato mixture:
Mince and mash garlic to a paste with a pinch of salt, then stir into sun-dried tomatoes, 1 tablespoon oil, capers, zest, juice, fennel seeds, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coarsely pulse mixture in food processor a few times.
2) Meanwhile, sear and roast beef:
Preheat oven to 425°F with rack in middle.
Pat beef dry and season with 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat remaining tablespoon oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers, then sear beef until underside is browned, about 4 minutes.
Turn meat over and transfer skillet to oven. Roast until an instant-read thermometer inserted 2 inches into center of meat registers 125°F for medium-rare, 20 to 25 minutes. Let beef rest on a cutting board, uncovered, about 15 minutes (temperature will rise to between 130 and 135°F).
3) To serve:
Add onion to meat juices in hot skillet, scraping up brown bits and saute until translucent. Add sun-dried tomato mixture and saute until heated through. Transfer to a serving bowl and stir in basil. Serve sliced beef with relish.
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This recipe for Bison Tri-Tip Roast with Sun-Dried Tomato Relish is from