Barbecued Tri-Tip Roast with Shallot and Mushroom Sauce Recipe

A perfectly barbecued tri-tip roast starts with cooking it on a great barbecue. We’re big fans of Napoleon Grills. That’s why when they asked us for some of our best Canadian beef to use in a new recipe they were developing, we were happy to send them some of our Canadian Wagyu Tri-tip. If you’ve never tried Tri-tip before, try this recipe. It could become one of your new favourites.

Tri-Tip Roasts are hugely flavorful cuts found at the bottom of the sirloin and contain the sirloin tip. Not as popular as they used to be, the Tri-tip has been cubed or ground in more recent years, making them somewhat challenging to find. This Barbecued Tri-Tip Roast with Shallot and Mushroom Sauce Recipe features top-notch, tender Brant Lake Canadian Wagyu Beef from Chophouse Steaks, and is certain to please any who have the pleasure of enjoying this grilled recipe.

Serves: 6                                Prep Time: 15 Min                Grill Time: 120 Min

Ingredients:

  • 1x 2lb Brant Lake Canadian Wagyu Tri-Tip Roast
  • Kosher salt
  • Freshly ground black pepper
  • 4 cups beef stock
  • ¼ cup + 2 tbsp. butter
  • 2 tbsp. flour
  • 8 shallots, sliced
  • 12 cremini mushrooms, washed and sliced
  • 2 shots bourbon
  • 3 tbsp. heavy cream
  • 1 tbsp. Worcestershire sauce

Method:
PRO TIP: Ensure that your meat is thawed properly by placing the frozen beef in the fridge up to 3 days prior to your barbecue sessio
n. Make sure you leave your Chophouse meat in its vacuum-sealed package during thawing.

  1. Season the Tri-Tip Roast generously with salt and pepper to taste and leave it on the counter while you preheat the grill.
  2. Remove some cooking grids and place a drip pan filled with 2 cups of beef stock (you can also use beer, wine, or juice for this) on the sear plates, then replace the cooking grids. Preheat the grill to 225°F preparing to use indirect grilling method. Light one to two burners leaving the rest off, so that there is a space to place the meat where it is not directly over flame.
  3. Insert the probe of a meat thermometer into the thick part of the Tri-Tip Roast and set the alert to go off at 115°F. Try using Napoleon’s ACCU-PROBE™ Bluetooth BBQ Thermometer for this. Place the roast onto the grill, over the drip pan. Cook for 1½ to 2 hours until an internal temperature of 115°F is reached.
  4. While the beef is cooking, prep the shallots and mushrooms for the sauce. Melt 2 tbsp. of the butter in a deep sided saucepan and cook the shallots over low heat until they’re lightly caramelized, about 15 minutes. Remove the shallots and melt another 2 tbsp. butter, frying the mushrooms until softened and lightly crisped. Remove the mushrooms and set aside as well. Don’t wash the pan – you’ll want any crispy bits for the sauce.
  5. When the Tri-Tip is 4 or 5 degrees from being done, raise the cooking grid on your Infrared SIZZLE ZONE™ sear station to the up position and preheat it to high. If you don’t have an Infrared burner, turn up one or two main burners to high.
  6. Sear the Tri-Tip on all sides using direct, high heat. Once a nice crust has formed, remove the roast to a cutting board and rest until you are ready to serve. Using heat resistant BBQ gloves remove the cooking grids and drip pan from the grill. 
  7. While the roast is resting, melt the remaining butter, over med-low heat, in the saucepan that you used to cook the mushrooms and shallots. Add the bourbon shots and light with a match or BBQ lighter. Once the flareup is done, add the flour and gently scrape up any of the stuck-on bits from earlier. Slowly add the liquid from the drip pan, the Worcestershire, a splash of heavy cream, and as much of the remaining beef stock as necessary (you probably won’t use it all) to create a slightly thick sauce. If you feel that it’s too thin, bring the sauce to a light simmer for a few minutes to reduce. Once you are satisfied with the sauce, add the shallots and mushrooms.
  8. Slice the Tri-Tip Roast into thin slices against the grain. Serve with mashed or roasted potatoes and your favorite seasonal vegetable. Don’t forget the sauce.

This Barbecued Tri-Tip Roast with Shallot and Mushroom Sauce Recipe is a perfect family dinner that is both lavish and easy to make. The succulent meat from Chophouse Steaks is second to none and will surely elevate this meal to heights you could never have imagined. Share your favorite recipes and other grilling good stuff with us on our Facebook page or tag us on your page using @chophousesteaks.

Happy Grilling!