Balsamic Peppercorn Beef Tips with Roast Veggies & Red Wine Sauce

Ingredients

• Burgundy Peppercorn Beef Sirloin Tri Tip Roast
• Gold Potatoes
• Rainbow Carrots (2 bundles)
• Fresh Thyme
• Shallots (2)
• Vinafore Alexander Valley Cabernet Sauvignon Wine (1 cup)

Instructions

• STEP 1

  Preheat oven to 450°F.

• STEP 2

  Wash and dry the fresh produce.

  • 4 medium yellow potatoes
  • 2 bunches rainbow carrots
  • 1/2 small pkg fresh thyme

• STEP 3

  Halve potatoes lengthwise, then cut each half into ½-inch thick wedges. Trim and halve carrots lengthwise. Transfer both to a large baking sheet pan.

• STEP 4

  Slide thyme leaves off the stems; discard the stems. Reserve a small handful for serving, then sprinkle remaining thyme over the veggies. Drizzle veggies with oil, then season with salt and pepper. Stir to combine and spread out in an even layer.

  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

• STEP 5

  Place baking sheet in the preheated oven and roast, stirring halfway, until veggies are golden and fork-tender, 25-30 minutes. Remove from oven.

• STEP 6

  Meanwhile, preheat a large skillet over medium-high heat. Once hot, add oil and swirl to coat the bottom; add beef tips and cook, turning occasionally, 8-10 minutes, until internal product temperature reaches 165°F on a meat thermometer. Remove to a plate and loosely cover with aluminum foil to keep warm. (Reserve skillet, with cooking juices, for later use.)

  • 1 tbsp extra virgin olive oil
  • 1 (16 oz) pkg balsamic peppercorn beef sirloin tips (marinated & ready-to-cook)

• STEP 7

  While the beef is cooking, peel and mince shallots.

  • 2 shallots

• STEP 8

  When the beef is done, return skillet, with cooking juices, to medium heat, then add more oil and swirl to coat the bottom. Add minced shallots, salt, and pepper; cook, stirring often, until softened, 1-2 minutes. Add wine and continue to cook, scraping any browned bits from the bottom of the skillet. Bring to a simmer over high heat, then reduce heat to medium and continue to cook until sauce is reduced by half, 2-3 minutes more. Remove from heat.

  • 1 tsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 cup red wine (such as cabernet sauvignon)

• STEP 9

  To serve, divide beef tips and roasted veggies between plates, then drizzle beef with sauce. Garnish with reserved thyme and enjoy!