Whole Grain Mustard & Rosemary Tri-Tip Beef
This recipe features Fountain Prairie Inn & Farms’ tri-tip beef. You can read more about their farm in “A Marriage of Friendship and Flavor at Fountain Prairie Inn and Farms” by Susan Gloss.
Ingredients
¼ cup whole grain mustard
4 garlic cloves, minced
1 large sprig rosemary, chopped
3 pounds Fountain Prairie tri-tip beef
1 tsp. salt
2 tsp. black pepper
1 tbsp. sunflower oil
Directions
Mix the mustard, garlic, rosemary, salt and pepper together in a sealable container large enough to hold the beef.
Place beef in container and cover all sides with mustard marinade. Marinate overnight in the refrigerator.
Heat oil in a large skillet. Sear beef on all sides.
Place beef on roasting pan and bake until it has reached desired internal temperature (130-135 degrees is recommended for medium-rare beef).
Remove from oven and let sit for 10 minutes. To serve, slice against the grain 1/4 inch thick.
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