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
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Step 1
Set your Anova Sous Vide Precision Cooker to 130.5ºF / 54.7ºC.
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Step 2
Season both sides of the roast generously.
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Step 3
Place tri tip roast, butter and Worcestershire sauce in bag and seal (food sealer or displacement method)
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Step 4
Place sealed bag in water
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Step 5
Cook for 9 hours
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Step 1
After cooking, remove tri tip roast and pat dry.
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Step 2
Preheat oven to broil
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Step 3
Set aside fluids from bag
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Step 4
Place tri tip roast on baking sheet and brown for 5 minutes per side to dry.
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Step 5
Heat cast iron skillet to smoke point and add olive oil
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Step 6
Once oil is at temperature, add 1 Tbsp of butter and tri tip roast
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Step 7
Brown all sides and remove
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Step 8
Reduce skillet temperature to medium heat
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Step 9
In, cast iron skillet, add Portobello mushrooms, red wine and fluids from soups vide bag.
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Step 10
Reduce the mushroom sauce mixture for 8-12 minutes depending on mushroom size
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Step 11
Slice tri tip roast in 3/8 inch slices.
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Step 12
Plate with mushrooms