During the holidays, I like to prepare special meals for my family and for holiday parties and gatherings. Entertaining can get expensive quickly, thankfully beef prices are down nearly 10% since 2014, making it perfect for holiday meal planning.
I’m the type of person that bases my shopping list off of items that are on sale and at good prices at the grocery store. Lower prices at the meat case means I am experimenting more with a variety of roasts, steaks, and ground beef this season. Yay for variety.
This post is funded by The Beef Checkoff and brought to you by The Motherhood. All opinions in this blog are my own.
If you are looking or recipes perfect for the holidays, check out BeefItsWhatsForDinner.com for recipes perfect for celebrating this Christmas and New Year including Citrus-Marinated Beef and Fruit Kabobs, Braised Short Ribs with Red Wine Sauce and Beef Stuffing with Apples and Cranberries.
If you want to use a favorite family recipe or another one you find online, check this oven roasting guide to help take the guess work out of simple preparation method. Don’t those recipes sound delicious? Just because it is delicious doesn’t mean it is difficult to prepare. In fact, beef recipes, especially roast is extremely easy to prepare. It taste fantastic but takes very little time and energy to prepare like this recipe for One Pan Roasted Beef Tri-Tip & Brussels Sprouts.
One Pan Roasted Beef Tri-Tip & Brussels Sprouts
This recipe is very easy to prepare, leaving you extra time to enjoy being with your family instead of in the kitchen. This recipe calls for a leaner cut of meat, tri-tip roast. I’ve never prepared such a roast so I was excited to try something new. My first impression while preparing it was how lean it looks, it had a lot less ‘marbling’ than other cuts I’ve prepared in the past.
- 2.5 pounds beef Tri-Tip Roast
- 1-1/2 teaspoons salt divided
- 1-1/2 teaspoons fresh cracked black pepper divided
- 1 teaspoon minced garlic
- 2 pounds Brussels sprouts trimmed and quartered
- Preheat oven to 425°F. Combine 1 teaspoon salt, 1 teaspoon pepper and garlic; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so that tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
- Lightly coat Brussels sprouts with nonstick cooking spray. Add remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper; toss to coat. Arrange Brussels sprouts around roast in roasting pan.
- Roast 425°F oven for 40 to 50 minutes for medium rare; 50 to 60 minutes for medium doneness. Remove roast when meat thermometer registers 135°F for medium rare, 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare, 160°F for medium.) Brussels sprouts should be crisp around the edges and tender. Carve roast into slices. Serve with Brussels sprouts.
This recipe is super easy to prepare with only a few ingredients:
- 2-3 lb Tri-Tip Roast
- 2 lb Brussels sprouts
- garlic, salt, and pepper
How easy is that? The fresh garlic, salt, and pepper is used as both a rub for the roast and seasoning for the Brussels sprouts. Once the roast and Brussels sprouts are seasoned, arrange in roasting pan and bake for 40-50 minutes for medium rare and 50-60 for medium. Allow an extra 15-20 minutes before serving for the roast to rest, this will help keep the juices inside the roast.
My family enjoys roast medium-well as you can see in the images of this recipe. What you can see is just how lovely this cut of beef taste. I’ve never prepared beef tri-tip before but will a lot more often now. Although it isn’t a tenderloin cut, my butcher said it is very close. No wonder it taste so much like Filet Mignon!
Don’t be afraid to talk to the butcher at your local grocery store, they are a wealth of expert advice and usually very friendly to help. You can also visit the Interactive Butcher Counter for assistance on picking out the beef cuts that fit your needs. This guide is helpful in figuring out how much to buy based on the number of guests you’ll be feeding too. Nothing is more embarrassing than not having enough food for everyone.
This recipe originally calls for the Brussels sprouts to be trimmed and quartered. I like to prepare Brussels sprouts whole, this recipe perfectly ‘steams’ the Brussels sprouts when prepared whole. The cooked insides of the Brussels sprouts almost resembles a baked potato inside, it is the only way my kids have eaten Brussels sprouts so I stick with it.
This is a lovely centerpiece for any holiday dinner table. Add a couple festive sides and you have a lovely Christmas dinner or New Year’s meal.
This One Pan Roasted Beef Tri-Tip & Brussels Sprouts recipe is special for the holidays but so easy to prepare and affordable that it can be enjoyed all year long. Without complicated ingredients and seasonings, I was pleasantly surprised at how extremely affordable this meal was, even with a more expensive cut of beef. Great tip, right? In fact, you can get expert tips on how to get the best deals on beef this holiday season with The Beef Checkoff.
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