Recipe Introduction:
This dish got a lot of great feedback from the recipients. One compliment I kept getting was how great the sauce tasted. I would like to highlight the Black-Peppercorn and Mustard Cream Sauce as being the main component that brings this dish together, and gives it the zest. I would also like to point out that I made a large batch of this sauce and used it later on in the week for a Corned Beef Brisket Irish meal. I have to say the sauce tasted even better on the Corned Beef Brisket.
Note: Recipe is formatted for four servings
Ingredients for Tri Tip Steak:
1 Tablespoon of Olive Oil
1 Teaspoon of Salt
1 Teaspoon of Pepper
3-4 Pound Tri-Tip Roast
Ingredients for Black-Peppercorn and Mustard Cream Sauce:
1 1/2 Cups of Heavy Cream
1 Tablespoon of Beef Stock
1 Tablespoon of Dijon Mustard
1 Teaspoon of Black Pepper
1 Teaspoon of Smoked Paprika
Ingredients for Roasted Rainbow Carrots:
1 Tablespoon of Olive Oil
Salt and Pepper to taste
1 Teaspoon of Cumin
6-8 Large Carrots (Peeled and Sliced)
Ingredients for Sauteed Kale:
Several Bunches of Fresh Chopped Kale
1 Teaspoon of Minced Garlic
1 Teaspoon of Olive Oil
Salt and Pepper to taste
Cooking Process for Tri Tip Steak:
1. Coat Roast with Salt, Pepper, and Olive Oil
2. Pre-Heat Oven to 350 degrees
3. Roast Tri-Tip for 15-25 minutes depending on how you would like the meat cooked
4. Remove Tri-Tip from the Oven and let it rest for ten minutes
5. Slice the Tri-Tip in thin slices
6. Serve to your guests degree of doneness
Hint: The Middle of the Tri-Tip will be the most rare, while the corners will be the most well-done part of the roast
Cooking Process for Roasted Rainbow Carrots:
1. Coat Carrots with Olive Oil, Salt, Pepper, and Cumin
2. Place Carrots on a roasting pan
3. Roast Carrots at 350 degrees for 15-20 Minutes
4. Remove Carrots and Plate once they are tender and soft
Cooking Process for Cream Sauce:
1. Bring Heavy Cream to a Simmer
2. Dissolve Beef Stock in the cream
3. Add Mustard, Black Pepper and Smoked Paprika
4. Taste
5. Add more Salt or Beef Stock if more is desired
6. Ladle Cream Sauce Oven or around Tri-Tip Slices
Cooking Process for Sauteed Kale:
1. Heat Olive Oil in a deep saute pan on Med-High Heat
2. Add Kale
3. Let the Kale Reduce
3. Add Garlic Salt and Pepper
4. Plate the Kale and place the Carrots atop of the Kale Bed
This dish got a lot of great feedback from the recipients. One compliment I kept getting was how great the sauce tasted. I would like to highlight the Black-Peppercorn and Mustard Cream Sauce as being the main component that brings this dish together, and gives it the zest. I would also like to point out that I made a large batch of this sauce and used it later on in the week for a Corned Beef Brisket Irish meal. I have to say the sauce tasted even better on the Corned Beef Brisket.
Note: Recipe is formatted for four servings
Ingredients for Tri Tip Steak:
1 Tablespoon of Olive Oil
1 Teaspoon of Salt
1 Teaspoon of Pepper
3-4 Pound Tri-Tip Roast
Ingredients for Black-Peppercorn and Mustard Cream Sauce:
1 1/2 Cups of Heavy Cream
1 Tablespoon of Beef Stock
1 Tablespoon of Dijon Mustard
1 Teaspoon of Black Pepper
1 Teaspoon of Smoked Paprika
Ingredients for Roasted Rainbow Carrots:
1 Tablespoon of Olive Oil
Salt and Pepper to taste
1 Teaspoon of Cumin
6-8 Large Carrots (Peeled and Sliced)
Ingredients for Sauteed Kale:
Several Bunches of Fresh Chopped Kale
1 Teaspoon of Minced Garlic
1 Teaspoon of Olive Oil
Salt and Pepper to taste
Cooking Process for Tri Tip Steak:
1. Coat Roast with Salt, Pepper, and Olive Oil
2. Pre-Heat Oven to 350 degrees
3. Roast Tri-Tip for 15-25 minutes depending on how you would like the meat cooked
4. Remove Tri-Tip from the Oven and let it rest for ten minutes
5. Slice the Tri-Tip in thin slices
6. Serve to your guests degree of doneness
Hint: The Middle of the Tri-Tip will be the most rare, while the corners will be the most well-done part of the roast
Cooking Process for Roasted Rainbow Carrots:
1. Coat Carrots with Olive Oil, Salt, Pepper, and Cumin
2. Place Carrots on a roasting pan
3. Roast Carrots at 350 degrees for 15-20 Minutes
4. Remove Carrots and Plate once they are tender and soft
Cooking Process for Cream Sauce:
1. Bring Heavy Cream to a Simmer
2. Dissolve Beef Stock in the cream
3. Add Mustard, Black Pepper and Smoked Paprika
4. Taste
5. Add more Salt or Beef Stock if more is desired
6. Ladle Cream Sauce Oven or around Tri-Tip Slices
Cooking Process for Sauteed Kale:
1. Heat Olive Oil in a deep saute pan on Med-High Heat
2. Add Kale
3. Let the Kale Reduce
3. Add Garlic Salt and Pepper
4. Plate the Kale and place the Carrots atop of the Kale Bed