High Protein Roasted Beef Cuvette
Elevate your protein-packed meal game with this High Protein Roasted Beef Cuvette recipe, a culinary masterpiece that's both flavorful and satisfying. Perfect for special occasions or a luxurious dinner at home, this dish features tender beef cuvette (also known as tri-tip) marinated in a bold blend of olive oil, minced garlic, refreshing lemon juice, and earthy rosemary. After a quick sear to lock in juices, the beef is roasted to perfection with a splash of red wine, creating irresistibly rich pan juices for serving. With a prep time of just 15 minutes and yielding mouthwatering results in under an hour, this high-protein roast is a centerpiece worth savoring. Serve it sliced thinly with the aromatic pan drippings for a memorable dish packed with hearty flavor. Ideal keywords: high protein beef recipes, roasted tri-tip, garlic rosemary beef, oven-roasted beef cuvette.
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Recipe Information
Ingredients
- 1.5 lb Beef cuvette (also known as tri-tip)
- 2 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 2 tbsp Fresh rosemary, chopped
- 1 tsp Salt
- 1 tsp Black pepper, freshly ground
- 1 tbsp Lemon juice
- 0.5 cup Red wine
Instructions
Preheat your oven to 425°F (220°C).
Remove the beef cuvette from the refrigerator and let it come to room temperature, about 30 minutes before cooking.
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, pepper, and lemon juice to form a marinade paste.
Pat the beef cuvette dry with paper towels. Rub the marinade paste evenly over the entire surface of the beef.
In a large oven-safe skillet or roasting pan, heat a small amount of olive oil over medium-high heat on the stove.
Once hot, sear the beef cuvette on all sides until well-browned, about 3-4 minutes per side.
Remove the skillet from heat. Pour the red wine into the skillet around the beef, avoiding pouring directly on top.
Transfer the skillet to the preheated oven. Roast the beef for about 35-45 minutes, or until an instant-read thermometer inserted into the thickest part registers 130°F (54°C) for medium-rare.
Remove the beef from the oven. Cover loosely with aluminum foil and let it rest for at least 10 minutes before slicing.
Slice the beef thinly against the grain. Serve hot with the pan juices drizzled over the top.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 2775 mg | 121% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.1 g | ||
| Protein | 177.9 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2484 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
