Tri-tip roast

Tri-Tip Roast with Tomato Sauce and Gorgonzola Polenta

This flavorful dish comes to life with the parsley cherry-tomato sauce and gorgonzola polenta.
Course Beef, Dinner
Servings 6 servings



  • 1 2-2 1/4 lb Tri-Tip roast about 2 inches thick
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil

Parsley Cherry-Tomato Sauce

  • 1 1/2 lb cherry tomatoes 5 cups
  • 1/2 tsp salt
  • 1/4 tsp red hot pepper flakes dried
  • 1/4 cup extra virgin olive oil plus 2 tbsp
  • 1 cup fresh flat leaf parsley leaves firmly packed
  • 1 clove garlic sliced
  • 1 tbsp red-wine vinegar

Gorgonzola Polenta

  • 5 cup chicken broth low sodium
  • 1 3/4 cup polenta coarse-ground cornmeal
  • 3/4 cup gorgonzola crumbled
  • 3/1 cuup whipped cream
  • 1 tbsp butter


For roast

  • Pat roast dry and sprinkle with salt and pepper. Heat oil in an oven-proof skillet over moderately high heat until hot, but not smoking, then sear roast until the underside is browned, about 4 minutes. Turn meat over, then transfer skillet to upper rack in oven and roast until inner thermometer inserted 2-inches into center of meat registers 120°F, 20-25minutes. Transfer to cutting board and let stand for 15 minutes. (the internal temperature will raise to 130-135°F for medium-rare)

For the sauce

  • Toss together the tomatoes, salt, red-pepper flakes, and ¼ cup olive oil in a 13 x 9 baking dish. Roast on lower rack until tomatoes burst and release their juices, about 30 minutes.
  • Meanwhile, pulse parsley and garlic with vinegar and remaining 2 tablespoons of olive oil in food processor, transfer to bowl. Stir tomatoes with the juices into parsley mixture.
  • Slice the roast across the grain and serve with sauce.
  • If you are serving the mushroom bread pudding as a first-course a nice side dish for this tri-tip is a Gorgonzola Polenta.

For the gorgonzola polenta

  • Bring chicken broth to a boil in a heavy 4-quart saucepan. Gradually add polenta, whisking constantly. Return the mixture to boil. Reduce heat to low, over and simmer until polenta is tender, stirring occasionally and adding more chicken broth (1/4 cup at a time) if the polenta is too thick, about 10 minutes. Remove from the heat. Add Gorgonzola and cream; stir until the cheese is melted. Add small knob of butter to top it off.