ROASTED TRI TIP WITH RED WINE BARBECUE SAUCE, YUKON GOLD POTATO & BROWN CLAMSHELL MUSHROOM

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

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.