Remove your tri tip roast from the refrigerator and allow it to come to room temperature for 30-45 minutes before cooking.

Preheat your oven to 425°F (220°C).

In a small bowl, combine 1 tablespoon olive oil, minced garlic, Dijon mustard, rosemary, thyme, salt, and pepper to create a paste.

Pat the tri tip roast dry with paper towels, then rub the herb paste all over the meat, coating it evenly on all sides.

Heat the remaining tablespoon of olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Once hot, sear the tri tip for 3-4 minutes on each side until a golden brown crust forms.

Transfer the skillet to the preheated oven and roast for 20-25 minutes for medium-rare (internal temperature of 135°F/57°C) or 25-30 minutes for medium (140°F/60°C).

Remove the roast from the oven, transfer to a cutting board, tent loosely with foil, and let rest for 10-15 minutes.

While the meat rests, place the roasting pan on the stovetop over medium heat. Add red wine and beef broth, scraping up all the flavorful browned bits from the bottom of the pan.

Simmer the sauce until reduced by half, about 5-7 minutes. Remove from heat and whisk in the butter for richness and shine.

Slice the tri tip roast thinly against the grain for maximum tenderness.

Serve the sliced tri tip with the red wine reduction drizzled over the top.