Citrusy, creamy with delectable umami, this yuzu butter sauce is a perfect accompaniment to the clean, beefy flavor of a grass-fed tri tip roast.
Ingredients Servings: 6-8
Preheat your oven to 350 degrees.
Trim any large fat deposits & silver skin off of the tri tip roast.
Oil a large, oven-safe frying pan or skillet & get it very hot over medium-high heat. Sear the tri tip in it, turning, until all sides develop a brown crust.
Move the try tip to the oven (in the pan) and roast it to an internal temperature of 120 degrees (for rare/medium rare).
While the tri tip is roasting, make the yuzu butter. Combine the yuzu juice, sugar, soy sauce and kosho in a small saucepan. Heat gently until the sugar is dissolved.
Put the sugar, yuzu juice, tamari & kosho in a small sauce pan. Heat gently, just until the sugar melts.
Swirl in the butter in four batches, adding each following batch after the last one has melted in to the sauce. Once all four tablespoons are incorporated, taste & add salt as needed.
Keep the pot warm until you’re ready to serve.
Once the tri tip has reached a few degrees below your desired doneness, take it out of the oven and move it to a plate to rest, loosely tented with foil.
Pour the juices from the roasting pan (plus any juices that accumulate on the resting plate) into the butter.
Slice the tri tip and serve it surrounded with the yuzu butter, along with your choice of sides.