Peppered chutney roast

Yield: 1 servings

Measure Ingredient
¼ cup Pineapple juice
¼ cup Steak sauce
⅛ cup Worcestershire sauce
⅛ cup Port wine
2 tablespoons Lemon juice
½ teaspoon Dried mustard
1 \N 2 lb. tri-tip steak
\N \N Salt and pepper
2 slices Bacon
¼ cup Chutney



Directions: In a large bowl, whisk together the marinade ingredients.

Season the beef with salt and pepper. Place the beef in a zip-lock bag and pour the marinade over the meat and close the bag. Shake well to distribute and refrigerate overnight. To prepare, preheat the oven to 425 degrees.

Drain the meat from the marinade. Place the marinade in a saucepot and bring to a boil, then remove from heat. Place the meat on a rack in a roasting pan and place the bacon over the top. Roast the meat, uncovered, for 35-45 minutes. Baste the meat twice during roasting with the reserved marinade. Remove the bacon slices from the meat and spread the chutney evenly over the roast. Place back in the oven for an additional 10-15 minutes. Remove from oven and allow to stand for 10 minutes before slicing.

Serve with orzo and salad.

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