Tri-Tip Foil Packets with Herb Butter

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  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • 6-8 servings

Bill Bailey's Tri-Tip Foil Packets with Herb Butter. Melt in your mouth Tri-Tip with perfected roasted potatoes and veggies in a garlic herb butter. This amazingly easy meal is perfect for a weekday dinner, or take it outside to the backyard grill or your next camping trip.


    • 4 Tbs extra-virgin olive oil
    • 1 Bill Bailey's Finest Steakhouse Tri-Tip Roast, cut into 2-inch cubes
    • 1 lb small red potatoes, cut into quarters
    • 4 carrots, peeled and sliced
    • 2 red bell pepper, cut into 1-inch pieces
    • 1 medium red onion, cut into 1-inch pieces
  • For the Garlic Herb Butter
    • 4 Tbs fresh parsley leaves
    • 2 large garlic cloves
    • 2 tsp fresh rosemary leaves
    • 1 C unsalted butter, at room temperature
    • salt and freshly ground pepper
  • Preparation Instructions

    1. Heat 2 tablespoons of olive oil in a large sauté pan and add the cubes of Tri-Tip Sear until golden brown on all sides. If needed, work in two batches.
    2. Meanwhile, in a mixing bowl combine the potatoes, carrots, bell peppers and red onion. Add the remaining olive oil, season with salt and pepper, and toss well.
    3. Preheat the oven to 425°F. Place 6 18x12-inch pieces of heavy aluminum foil on the countertop. Evenly place the vegetable mixture in the center of each piece of foil. Top the vegetables with seared cubes of Tri-Tip.
    4. To make the garlic herb butter, combine the parsley, garlic, rosemary and thyme in a food processor. Pulse until finely chopped. Add the softened butter, season with salt and pepper and pulse to blend. Divide the butter evenly on top of the Tri-Tip cubes in each packet. Double fold the top and ends of each foil packet, leaving space for steam to gather.
    5. Bake the foil packets for 25 minutes, or until the potatoes are tender. Carefully open the packets, allowing the steam to escape. Serve.


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