Tri Tip Roast with sautéed Portobello Mushrooms

Ingredients for 8

• 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

• Step 1

  Set your Anova Sous Vide Precision Cooker to 130.5ºF / 54.7ºC

• Step 2

  Season both sides of the roast generously.

• Step 3

  Place tri tip roast, butter and Worcestershire sauce in bag and seal (food sealer or displacement method)

• Step 4

  Place sealed bag in water

• Step 5

  Cook for 9 hours

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• Step 0

  After cooking, remove tri tip roast and pat dry.

• Step 1

  Preheat oven to broil

• Step 2

  Set aside fluids from bag

• Step 3

  Place tri tip roast on baking sheet and brown for 5 minutes per side to dry.

• Step 4

  Heat cast iron skillet to smoke point and add olive oil

• Step 5

  Once oil is at temperature, add 1 Tbsp of butter and tri tip roast

• Step 6

  Brown all sides and remove

• Step 7

  Reduce skillet temperature to medium heat

• Step 8

  In, cast iron skillet, add Portobello mushrooms, red wine and fluids from soups vide bag.

• Step 9

  Reduce the mushroom sauce mixture for 8-12 minutes depending on mushroom size

• Step 10

  Slice tri tip roast in 3/8 inch slices.

• Step 11

  Plate with mushrooms

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