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1
Using butcher's twine, tie tri-tip at 1-inch intervals using
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2
. Season generously with salt and pepper. Transfer to a wire rack set in a foil-lined rimmed baking sheet and refrigerate, uncovered, at least overnight and up to 2 nights.
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3
Adjust oven rack to center position and preheat oven to 225u00b0F (105u00b0C). Place baking sheet with rack and tri-tip in oven and roast until internal temperature registers 115u00b0F (46u00b0C) on an
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at the tri-tip's thickest point, about 1 1/2 hours.
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5
Meanwhile, in a 3-quart stainless steel saucier, combine stock and 1 cup (240ml) red wine over medium-high heat. Bring to a boil over medium-high heat, then reduce to a simmer. Simmer, occasionally scraping down sides of saucier with a rubber spatula, until mixture thickens slightly and is reduced to 2 cups (475ml), 15 to 20 minutes. Turn off heat.
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6
Just before tri-tip comes out of the oven, add oil to a 12-inch cast iron, carbon steel, or heavy stainless steel skillet and heat over high heat until smoking. Add tri-tip to skillet and cook, using a small cast iron skillet or weight to press down on tri-tip for even browning. If the beef begins to char or the skillet begins smoking aggressively, reduce heat to medium-high. Cook until tri-tip is evenly browned on all sides and internal temperature registers 130u00b0F (54u00b0C), about 5 minutes.
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7
Transfer tri-tip to a cutting board and allow to rest for 5 to 10 minutes. Meanwhile, add shallots to now-empty skillet, season lightly with salt and pepper, and cook, stirring frequently, until shallots are softened and lightly browned, about 6 minutes. Add remaining 1/4 cup (60ml) red wine to skillet and use a wooden spoon or rubber spatula to scrape up any browned bits from the bottom of the pan.
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8
Transfer shallot mixture to saucier with reduced stock and red wine mixture and stir to combine. Bring jus to a simmer over high heat and stir in soy sauce. Season to taste with salt and pepper.
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9
Cut and remove twine from tri-tip, then cut into 1/4- to 1/2-inch-thick slices if you are serving the beef as a main course. Slice into thin, 2-inch-wide pieces if you plan to serve the beef in sandwiches. Serve right away, passing shallot jus at the table.
