Horseradish Marinated Tri-Tip Steak with Smoked Mushroom Ragout Recipe
Ingredients:
3 pounds (1.4 kg) Certified Angus Beef ® tri-tip steak
Smoked Wild Mushroom Sauce (recipe below)
24 ounces (680 g) sweet potatoes, sliced thinly lengthwise, seared in oil and
seasoned
Beef Marinade:
2 ounces (60 g) fresh horseradish
8 ounces (225 g) maple syrup
1 ounce (30 g) fresh garlic
1 ounce (30 g) whole-grain Dijon mustard
4 ounces (115 g) olive oil
4 ounces (115 g) fresh rosemary
1 teaspoon (5 ml) kosher salt
1/2 teaspoon (2 ml) freshly ground black pepper
Preparation:
Peel horseradish and cut into 1-inch (2.5 cm) pieces. Place all marinade ingredients
in food processor and blend thoroughly.
Marinate tri-tip roast 48 hours in non-reactive pan in refrigerator. Remove
roast from marinade and discard liquid. Place roast on oiled broiler for 2 minutes.
Lift meat and rotate 45 degrees to form an "X" pattern; cook 2 minutes.
Flip to other side and repeat.
Place meat in small rondo with 12 ounces (350 g) of smoked mushroom sauce;
bring to boil. Cover and place in 350ºF (180ºC) oven for 15-20 minutes;
cook to rare or medium rare. Rest 15 minutes before slicing.
Arrange sliced meat on top of potatoes. Arrange beef slices on plate with
mushrooms and ladle with sauce.
Smoked Wild Mushroom Sauce
Ingredients:
1 pound (450 g) shiitake mushrooms, cleaned and quartered
1 pound (450 g) crimini mushrooms, cleaned and quartered
1 pound (450 g) button mushrooms, cleaned and quartered
1 pound (450 g) apple wood chips
8 ounces (225 g) sherry
8 ounces (225 g) vermouth
1 ounce (30 g) olive oil
2 ounces (60 g) shallots, small dice
1/2 ounce (15 g) garlic, minced
6 ounces (170 g) brandy
32 ounces (910 g) veal stock
1/2 teaspoon (2 ml) kosher salt
1/4 teaspoon (1 ml) freshly ground black pepper
Mushroom Marinade
8 ounces (225 g) soy sauce
4 ounces (115 g) olive oil
1 ounce (30 g) fresh garlic
1 teaspoon (5 ml) freshly ground coriander
4 ounces (115 g) mirin
1 ounce (30 g) fresh ginger, smashed
1 teaspoon (5 ml) kosher salt
1 teaspoon (5 ml) freshly ground black pepper
Preparation:
Place wood chips in container with sherry and vermouth for 1 hour. Place wet
chips in bottom of 4-inch (10 cm) deep heavy duty, half-size hotel pan. Place
roasting grate over chips. Place pan over medium flame until chips start to
smoke. Cover and let smoke accumulate 5 minutes. Place drained mushrooms on
smoking grate and smoke 5 minutes. Remove and refrigerate 2 hours.
Mix mushroom marinade and rest 1 hour in refrigerator. Place mushrooms in
non-reactive pan with marinade and refrigerate 24 hours before smoking.
Place oil in small rondo and sauté shallots for 2 minutes; add garlic
and sauté one minute more. Deglaze with brandy and reduce until only
1 ounce (30 g) liquid remains. Add stock and reduce by a quarter. Add mushrooms
and simmer 1 hour until reduced by one-fourth. Season to taste.
Serves 8 (24 2-ounce or 60 g portions)
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