Tri-Tip Roast with Cabbage and Cranberries


Tri-Tip Roast with Cabbage and Cranberries

Tri-Tip Roast with Cabbage and Cranberries

Surprise your friends and family with this delicious roast to share. You’ll conquer taste buds and hearts!


  • 1 beef Tenderloin Roast Center-Cut
  • 1 can beef broth
  • 1 cup dried porcini mushrooms
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon pepper
  • 3 cups fresh tomatoes
  • 1 cup dry red wine

No. Servings:


Cooking time:

1 Hour 30 Minutes


  1.  Preheat oven to 220ºC. Combine mustard, steak seasoning and rosemary in small bowl. Rub evenly onto all surfaces of beef roast.
  2. Line sheet pan with parchment paper. Add cabbage and cranberries to the sheet pan. Toss with oil, salt and pepper. Place roast on bed of cabbage and cranberries. Do not add water or cover. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Roast in 220ºC oven for 1 hour, 10 minutes for medium rare, 1 hour, 20 minutes for medium doneness.
  3. Remove roast when thermometer registers 60°C for medium rare; 65ºC for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes.
  4. Carve roast across the grain into thin slices; season with salt and pepper, as desired. Serve with roasted cabbage and cranberries.
    Garnish roast and cabbage mixture with balsamic syrup or cranberry sauce… and enjoy!

*Courtesy of Beef It’s What’s For Dinner.

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