Tri Tip Roast with sautéed Portobello Mushrooms

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Recipe Temp 130.5 F / 54.7 C
Recipe Time
Prep Time
Tri tip roast medium rare. At nine hours, this roast has the consistency of prime rib. Season accordingly.

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

    • Step 1

      After cooking, remove tri tip roast and pat dry.

    • Step 2

      Preheat oven to broil

    • Step 3

      Set aside fluids from bag

    • Step 4

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

    • Step 5

      Heat cast iron skillet to smoke point and add olive oil

    • Step 6

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

    • Step 7

      Brown all sides and remove

    • Step 8

      Reduce skillet temperature to medium heat

    • Step 9

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

    • Step 10

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

    • Step 11

      Slice tri tip roast in 3/8 inch slices.

    • Step 12

      Plate with mushrooms

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130.5 F / 54.7 C Recipe Temp
Recipe Time
Prep Time