Tri Tip Roast with sautéed Portobello Mushrooms

Tri tip roast medium rare. At nine hours, this roast has the consistency of prime rib. Season accordingly.

Author

J T

Prep Time: 00:30

Recipe Time: 03:00

Temperature : 130.5F / 54.7C

Ingredients

• 4-5 lb Tri tip roast
• Freshly ground Sea Salt
• Freshly ground Pepper
• 3 Tbsp Butter, separated
• 1 Tbsp Worcestershire Sauce
• Sliced Baby Portobello Mushrooms
• 3 oz Red wine

Directions

1. Set your Anova Sous Vide Precision Cooker to 130.5ºF / 54.7ºC
2. Season both sides of the roast generously.
3. Place tri tip roast, butter and Worcestershire sauce in bag and seal (food sealer or displacement method)
4. Place sealed bag in water
5. Cook for 9 hours

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1. After cooking, remove tri tip roast and pat dry.
2. Preheat oven to broil
3. Set aside fluids from bag
4. Place tri tip roast on baking sheet and brown for 5 minutes per side to dry.
5. Heat cast iron skillet to smoke point and add olive oil
6. Once oil is at temperature, add 1 Tbsp of butter and tri tip roast
7. Brown all sides and remove
8. Reduce skillet temperature to medium heat
9. In, cast iron skillet, add Portobello mushrooms, red wine and fluids from soups vide bag.
10. Reduce the mushroom sauce mixture for 8-12 minutes depending on mushroom size
11. Slice tri tip roast in 3/8 inch slices.
12. Plate with mushrooms