I cooked this last night!!!!!
Seared Tri-Tip w/Peppercorn, Dijon Sauce, Summer Tomatoes & Blue Cheese
Blue Cheese Dressing:
• 2 tablespoons apple cider vinegar
• Salt and ground white pepper to taste
• 1/2 teaspoon dry mustard
• 1/2 cup crumbled blue cheese
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1/2 cup canola oil
Tri-Tip and Pan Sauce:
• 1 tri-tip roast, trimmed of excess fat, cut crosswise into 6- to 7-ounce steaks
• Salt to taste
• 1/4 cup cracked black pepper, or to taste
• 2 ounces (1/2 stick) unsalted butter, divided use
• 1/4 cup dry red wine
• 1/4 cup beef or veal stock
• 1 teaspoon Dijon mustard
• Tomatoes
• 4 different tomatoes (preferably heirloom) cut into wedges
• Freshly ground black pepper to taste
Procedure:
1. For dressing: In medium bowl, combine vinegar, salt, pepper and dry mustard; stir until well combined and salt dissolves. Add remaining ingredients and stir to combine. Refrigerate, well sealed. If too thick, add enough cold water to reach desired consistency. You will need 1 cup of dressing for this recipe.
2. Season meat on both sides with salt and cracked pepper.
3. In a heated cast iron skillet, on medium-high heat, add half of the butter (1 ounce). When butter just barely starts to brown, add seasoned meat and sear for 3 to 4 minutes. Turn with tongs and cook to desired temperature. Remove meat and place on plate.
4. Deglaze skillet with red wine, scraping up any browned bits; reduce to half in volume on medium-high heat. Add stock on reduce temperature to medium-low heat; simmer until reduced by about half. Stir in Dijon mustard and butter.
5. On one side of each plate, place a 1/4 cup dollop of blue cheese dressing. Arrange tomato wedges on top of dressing; season with pepper. Place meat next to tomatoes and spoon pan sauce over meat. Serve immediately.
