Oven Braised Tri-Tip Recipe
Ingredients
8 pounds (3.5 kg) Certified Angus Beef ® bottom sirloin tri-tip, heated
to 145 degrees F.
Preparation:
Allow tri-tip to rest for 10 minutes and slice. Serve with demi or thickened
jus on top of lentil white bean compote.
Stewed Green Lentil and White Bean Compote
Ingredients:
4 tablespoons (60 ml) virgin olive oil
4 tablespoons (60 ml) red onions, finely minced
4 tablespoons (60 ml) finely diced carrots
4 tablespoons (60 ml) finely diced celery
1 serrano, cleaned, minced
2 cloves garlic, minced
8 ounces (225 g) small white beans, hulled, soaked overnight in water
1-1/2 quarts (1.5 L) chicken stock
2 tablespoons (30 ml) cilantro, chopped
2 tablespoons (30 ml) chives, chopped
Salt and fresh cracked white pepper to taste
8 ounces (225 g) green lentils, cooked, drained but still firm
Preparation:
In a medium rondeau, heat olive oil. Sauté onions, carrots, celery,
serrano and garlic for 5 minutes over low heat. Add the soaked and rinsed white
beans. Add stock and bring to a rapid boil. Reduce heat and simmer gently until
beans are tender.
Add cilantro and chives. Adjust seasoning with a little salt and fresh cracked
white pepper.
Just prior to serving, fold into the beans the cooked lentils and stew mixture
gently over low heat. Add additional stock if necessary.
Adjust seasoning. To serve, slice braised meat in thick slices against the
grain. Serve at once on top of stewed lentil and white bean compote. Dress with
natural jus.
Serves 12 (7-ounce portions) or 42 (2-ounce sample portions)
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