la.foodblogging

No photos of my latest cooking experiment as my Canon A70 is being repaired. Be sure to check out this item that references this article about CCD problems in many popular digital cameras manufactured between 2002 to 2004. Fortunately, Canon is willing to repair the problem for free even if the warrantee has expired.

But I hope I can whet your appetite with a brief description.

Went to the Farmer’s Market and got Tri-Tip beef. The guy said, one 1.75 pound slab should serve four.

Took it home and rubbed it down Thursday night. I modified this recipe with the following:
1.75 pound Tri-tip
2T herbs de Provence
4 cloves minced garlic (I used pre-minced garlic - okay, I’m not a purist!)
1 T kosher salt
1/2 T black pepper

Friday evening, put it into the oven full blast - my oven is wimpy - for 15 minutes.

I then put in a quartered sweet onion covered lightly with the same spice mix plus olive oil. After adding in the onion to the baking dish, I also drizzled some olive oil on the Tri-Tip.

Roast 20 additional minutes at 400F.

Since ovens vary so much, for me, it turned out to be medium not medium rare so next time I’ll check on it sooner.

Reasonably contented guests for dinner means I’ll be keeping this recipe!

How do you do your Tri-Tip?

By Rene (see more of his posts). You can find more of Rene's writing at his own website Rene's Ramblings