Tri-Tip Sous-Vide with Shallot and Red Wine Jus

This recipe pairs perfectly with Roasted garlic Pomme purée or your favorite mashed potatoes. The Shallot and Red Wine Jus is rich and compliments a medium rare cook.

Author

TJ Tannenbaum

Prep Time: 00:15

Recipe Time: 06:00

Temperature : 130F / 54.4C

Ingredients

• Shallot and Red Wine Jus:
• 1/2 Shallot minced
• 4 Garlic cloves minced
• 2 sprigs Rosemary - leaves pulled from stems
• 2 sprigs Thyme
• 1/2 Teaspoon salt
• 1/4 Teaspoon fresh ground pepper
• 2 Cups red wine (Cabernet Sauvignon or Merlot)
• 2 Cups rich beef broth
• 1 tablespoon flour mixed with 1 tablespoon melted butter for Roux
• 1 tablespoon butter for finishing sauce
• Tri-Tip:
• 2 Tri-Tip roasts 1.5 - 2 pounds each (trimmed)
• 4 Sprigs Rosemary
• 4 Sprigs Thyme
• Salt
• Fresh ground pepper

Directions

1. Bring temperature of water to 130 degrees. Coat Tri-Tip roast with olive oil and generously salt and pepper both roasts. Place roasts in separate zip-lock bags and adde roasted garlic, 2 sprigs rosemary and 2 sprigs of Thyme to each bag. Seal bags in hot water and distribute in Sous-vide container (I clip each bag to the side of the container). Set timer for 4-6 hours.
2. Sauté shallots and garlic until fragrant. Add the rosemary and thyme and stir for 30 seconds. Add red wine and reduce by half over medium high heat. Add beef stock and reduce by half. Strain sauce into a small bowl then return strained sauce to pan. Add rue and stir until thickened. Finish sauce with butter.
3. Seat Tri-tip in a cast iron or grill pan for 1 minute on each side. Rest 10 minutes before cutting into steak. Cut into thin (1/4 a 1/2 inch) slices. Serve over mashed potatoes or vegetable of choice. Finish with Red Wine Jus. - Enjoy!