Tri Tip Roast With Porcini-Shallot Butter

• 1/4 ounce dried porcini mushrooms
• 1 (2 1/2 lb.) beef tri tip roast
• 2 1/2 teaspoons kosher salt
• 1 1/2 teaspoons black pepper, divided
• 1/2 cup salted butter, room temperature
• 1 1/2 tablespoons finely chopped shallot
• 1 teaspoon lemon zest (from 1 lemon)
• 2 tablespoons canola oil

1. Rub roast with salt and 1/2 teaspoon of the pepper. Let stand at room temperature 30 minutes.
2. Heat a very large cast-iron skillet over medium-high until hot, about 5 minutes. Add oil, and swirl to coat. Add roast; cook, undisturbed, until a deep brown, about 5 minutes. Flip, and cook until other side is lightly browned, about 2 minutes. Transfer to a baking sheet, and cook in preheated oven until a thermometer inserted in the thickest part registers 125u0b0F, 25 to 30 minutes. Remove from oven, and let stand 10 to 15 minutes. Transfer to a cutting board, and thinly slice against the grain. Serve with porcini-shallot butter.

porcini mushrooms, beef tri tip roast, kosher salt, black pepper, butter, shallot, lemon zest, canola oil

Taken from www.myrecipes.com/recipe/tri-tip-roast-porcini-shallot-butter (may not work)