Herb-Crusted Tri-Tip with Caramelized Brussels Sprouts and Shallots

1. Preheat the Oven

Begin by preheating your oven to 450°F (230°C), ensuring you position one rack in the center and another in the lower third of the oven. This setup allows you to roast the beef and vegetables simultaneously, maximizing efficiency.

2. Season the Beef

Next, season your tri-tip beef roast generously with coarse kosher salt and freshly ground black pepper. Place the roast on a baking rack set inside a shallow roasting pan. In a small bowl, mix together 2 teaspoons of sweet paprika, 1 teaspoon of caraway seeds, 0.5 teaspoon of dried marjoram, dry mustard, cayenne pepper, and 1 tablespoon of olive oil. Spread this herb mixture evenly over the beef, ensuring it's well-coated.

3. Prepare the Vegetables

For the vegetables, lightly grease a 9-by-13-inch (23-by-33-cm) baking pan with olive oil. Add the halved Brussels sprouts and shallots to the pan. Drizzle with the remaining 2.5 tablespoons of olive oil, 1 tablespoon of soy sauce, and sprinkle with 1 teaspoon of caraway seeds and 1 teaspoon of dried marjoram. Toss everything together to ensure the vegetables are evenly coated.

4. Roast the Beef and Vegetables

Place the beef on the center rack and the vegetables on the lower rack of your preheated oven. Roast the beef until an instant-read thermometer inserted into the thickest part registers 120°F (49°C) for rare, which should take about 20 minutes. Meanwhile, roast the vegetables until they are tender and beginning to brown, approximately 25 minutes.

5. Rest the Beef

Once the beef is done, transfer it to a warmed platter and cover it loosely with foil, allowing it to rest for 15 minutes. Resting the meat is crucial as it allows the juices to redistribute, ensuring a juicy and flavorful roast.

6. Prepare the Sauce

While the beef rests, prepare the sauce. Spoon 1 tablespoon of the rendered beef fat into a small saucepan and discard the remaining fat. Heat the saucepan over medium heat and sauté the minced shallot for about a minute until it becomes fragrant. Add the dry vermouth to the roasting pan, bringing it to a boil while scraping up any browned bits from the bottom. Pour this mixture into the saucepan and boil until it becomes syrupy, which should take about 3 minutes. Add the broth, 0.25 teaspoon of paprika, and 2 teaspoons of soy sauce to the saucepan, boiling until the mixture reduces and thickens, about 5 more minutes. Remove from heat, stir in any accumulated beef juices, and whisk in the unsalted butter and 0.5 teaspoon of marjoram. Season the sauce with salt and pepper to taste.

7. Serve

Finally, slice the rested beef and arrange it on a serving platter alongside the roasted Brussels sprouts and shallots. Serve immediately, drizzling the sauce over the beef and vegetables. Enjoy this delightful meal with your loved ones!