Marinated and Oven-Roasted Tri-tip of Beef with Cabernet Wine Caramelized Onions

Serves 4

  • For the marinade-
  • 1 tablespoon rosemary, chopped, fresh
  • 1 tablespoon minced garlic
  • 1 cup light olive oil
  • 1 cup red wine
  • 1 teaspoon ground black pepper
  • 2# trimmed beef top round
  • 2 Tablespoon olive oil

Pre heat the oven to 375 degrees. Mix thoroughly all ingredients. Pour the marinade over the beef and refrigerate, covered, overnight. Heat a pan large enough to accommodate the beef over a high flame. Add the olive oil and heat until almost smoking. Sear the beef a minute or two on both sides. Transfer beef to a roasting pan and roast for 20 minutes. Remove from oven and let rest 15 minutes. Slice tri-tip across the grain as thinly as possible on a bias. Arrange the beef on a serving platter with the Cabernet Wine Caramelized Onions.

Cabernet Wine Caramelized Onions

  • 4 medium red onion, peeled and thinly sliced
  • 2 cups red wine
  • 1/4 cup sugar
  • 1 bay leaf
  • pinch salt

In a heavy bottomed sauce pot place the onions, red wine, sugar and bay leafs. Cover tightly and simmer for 15 minutes. On a medium high flame. Uncover and continue cooking for about 45 minutes, stirring occasionally, until almost all of the liquid has evaporated. Onions may be served room temperature.

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