You can’t ever go wrong with some Tri-tip, especially when it includes an infused FC red wine barbeque sauce. This recipe makes the perfect summer meal to pair alongside your favorite Ferrari-Carano red blend.
Ingredients
FOR THE TRI-TIP
- 3 pounds tri-tip, fat and silver skin trimmed
- 6 cups Red Wine Barbecue Sauce
- 1 pound Brown Clamshell Mushroom
- 1 tbsp Yukon Gold potato
- 1 tbsp olive oil
FOR THE RED WINE BARBECUE SAUCE
- 16 oz barbecue sauce
- 6 sprigs fresh thyme
- ½ tsp black peppercorn
- 1 bottle Ferrari-Carano red wine
- 2 cloves garlic
- 1 each bay leaf
- Salt and pepper to taste
FOR THE YUKON GOLD POTATO
- 3 pounds Yukon Gold “C” size potato, halved
- 1 tbsp fresh thyme, picked from stem, chopped
- 3 tbsp olive oil
- Salt and pepper to taste
FOR THE BROWN CLAMSHELL MUSHROOMS
- 1 pound Brown Clamshell Mushroom
- 1 tbsp Italian parsley, picked from stem, chopped
- 1 tbsp unsalted butter
- 2 tbsp olive oil
- Garlic, fine chopped to taste
- Salt and pepper to taste
Directions
FOR THE TRI-TIP
Set oven to 225 degrees. Generously season the tri-tip with Kosher salt and freshly ground black pepper.
In a sauté pan, and olive oil and sear all sides of the tri-tip. Place the seared tri-tip on a sheet tray and place in the oven until an internal temperature of 110 degrees is reached.
Glaze the tri-tip with red wine barbecue sauce and return to the oven and cook until an internal temperature of 125 is reached.
Remove the tri-tip and let rest covered for 10-12 minutes. Slice the tri-tip against the grain.
FOR THE RED WINE BARBECUE SAUCE
In a steel pot, bring the red wine, thyme, garlic, black peppercorn, and bay leaf to a simmer. Reduce to ½ cup.
Strain the mixture and add it to the barbecue sauce. Adjust seasoning with Kosher salt and pepper.
FOR THE YUKON GOLD POTATO
Set oven to 375 degrees. Pre heat a sheet tray in the oven.
Toss the potatoes with olive oil, thyme, salt, and pepper. Place the potatoes onto the preheated sheet tray and cook until just tender (12-16 minutes).
FOR THE BROWN CLAMSHELL MUSHROOMS
Set oven to 375 degrees.
Clean mushrooms from the stem. In a bowl, toss with salt and pepper and olive oil.
Spread onto a sheet tray and roast for 10 – 12 minutes until mushrooms are just tender. Reserve mushrooms until ready to serve.
To serve: in a sauté pan, melt butter, add the roasted mushrooms, sauté for a minute, add garlic, sauté for an additional minute. Add the parsley, adjust seasoning with salt and pepper and serve.
