THE BEST BEEF TRI-TIP
I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 225 degrees F (110 degrees C).
- Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
- Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
- Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
- Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
- Mix beef broth in with the pan drippings and drizzle over the slices.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g
TRI-TIP BEEF STROGANOFF WITH WILD MUSHROOMS ON SOURDOUGH TOASTS
Bon Appétit | March 2010- By Molly Stevens - Read More http://www.epicurious.com/recipes/food/views/Tri-Tip-Beef-Stroganoff-with-Wild-Mushrooms-on-Sourdough-Toasts-357530#ixzz1cVcBOl3I
Provided by Queen Dana
Categories Meat
Time 20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Melt 1 tablespoon butter with 1 tablespoon olive oil in large nonstick skillet over medium heat. Add sliced wild mushrooms to skillet; sprinkle with coarse kosher salt and pepper and sauté until mushrooms release juices, about 6 minutes. Increase heat to medium-high; sauté until mushrooms are tender and brown, about 4 minutes longer. DO AHEAD: Can be made 2 hours ahead. Remove from heat. Let stand at room temperature.
- Add vermouth to mushrooms and boil until almost evaporated but still moist, scraping up browned bits, about 1 minute. Stir in crème fraîche; remove from heat. Season to taste with coarse kosher salt and pepper. Cover; set aside.
- Melt remaining 1 tablespoon butter with 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Working in batches, add beef slices to skillet and sauté just until brown outside but still pink in center, about 30 seconds per side. Transfer beef slices to plate; sprinkle with coarse salt and pepper. Add sliced shallots to same skillet, reduce heat to medium, and sauté until golden brown and tender, about 4 minutes. Stir in flour and 1 teaspoon tomato paste (mixture will clump). Add broth and paprika and whisk to blend, scraping up browned bits. Simmer until sauce thickens slightly, about 2 minutes. Season sauce to taste with coarse kosher salt and pepper. Remove from heat; cover and keep warm.
- Meanwhile, preheat broiler. Whisk remaining 3 tablespoons oil and 2 1/2 tablespoons tomato paste in small bowl to blend. Arrange bread slices in single layer on rimmed baking sheet. Brush oil-tomato paste mixture lightly over both sides of bread slices. Broil bread just until lightly toasted, watching closely to avoid burning, about 1 minute per side. Arrange sourdough toasts on large platter.
- Add beef slices and any accumulated juices to shallot mixture in skillet; bring to simmer, stirring occasionally, then stir in sour cream. Remove from heat. Season to taste with coarse salt and pepper. Rewarm mushroom mixture over medium heat.
- Divide beef mixture among toasts, then top each with mushroom mixture. Sprinkle with parsley and serve.
Nutrition Facts : Calories 3195.9, Fat 39.8, SaturatedFat 12.6, Cholesterol 28.8, Sodium 5481.9, Carbohydrate 588, Fiber 25.8, Sugar 29, Protein 124.7
MUSHROOM STROGANOFF WITH WILD RICE
Make and share this Mushroom Stroganoff With Wild Rice recipe from Food.com.
Provided by fruitcake2013
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a deep frying pan on a medium heat and add the oil. Once hot, add the onion and cook the onion gently for 5-7 minutes or until soft.
- Add the garlic to the pan and continue to cook for two minutes then add the sliced mushrooms. Continue to cook gently for a 5-6 minutes, or until the mushrooms are tender and golden-brown.
- Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for five minutes while you cook the rice.
- Cook the rice according to the packet instructions in a separate saucepan until tender.
- Once the rice is cooked, remove the mushrooms from the heat, stir in the soured cream along with the juice of two lemon wedges and mix it all together.
- Taste and add salt and pepper as needed.
- Serve the mushroom stroganoff with the rice and the remaining wedges of lemon on the side.
- This goes well with a side serving of Broccoli.
Nutrition Facts : Calories 1017, Fat 25.5, SaturatedFat 11.1, Cholesterol 43.7, Sodium 86, Carbohydrate 175.7, Fiber 5.8, Sugar 7.3, Protein 22.1
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