Careme

Instructions

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1. 1.

   Heat the oven to 400°F. Trim any tough silverskin from the 2.69 lb tri-tip roast, leaving a thin fat cap. Pat dry and season all over with 3 1/4 teaspoons Morton kosher salt flakes and 1/2 teaspoon black pepper. Set on a rack over a rimmed baking sheet and refrigerate uncovered while preparing and baking the gratin.

2. 2.

   Thinly slice 1 lb Yukon Gold potatoes about 1/8 inch thick. Mince 3 garlic cloves, keeping 1 clove separate for the gratin and 2 cloves for the sauce. Trim and quarter 12 oz crimini mushrooms, and finely chop 2 oz shallot.

3. 3.

   Grease a small, approximately 1-quart baking dish with 1 teaspoon of the butter. In a saucepan, combine the following:

   • 3/4 cup heavy cream
   • 1/2 cup whole milk
   • 1 minced garlic clove
   • 3/4 teaspoon Morton kosher salt flakes
   • 1/4 teaspoon black pepper
   • 1/2 teaspoon dried thyme

   Bring just to a simmer over medium heat. Add the sliced potatoes and simmer gently for 5 minutes, stirring carefully to separate the slices.

4. 4.

   Transfer the potato mixture to the greased dish, arranging the slices in even layers. Top with 1/3 cup finely grated Parmesan and dot with 2 teaspoons butter. Cover with foil and bake for 35 minutes. Uncover and bake another 20–25 minutes, until deeply golden and a knife slides easily through the center. Remove and loosely cover.

5. 5.

   Reduce the oven to 275°F and briefly open the door to release excess heat. Put the chilled roast in the oven and roast for approximately 55–80 minutes, checking early because tri-tip thickness varies. Remove when the center reaches 125°F; it will finish cooking during the sear. Return the covered gratin to the oven for the final 15 minutes of roasting to warm through.

6. 6.

   During the last 20 minutes of roasting, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the prepared mushrooms, spread them out, and cook for 8–10 minutes, stirring occasionally, until browned. Add the prepared shallot and cook for 2 minutes. Add the reserved 2 minced garlic cloves, 1/2 teaspoon Morton kosher salt flakes, 1/4 teaspoon black pepper, and 1/2 teaspoon dried thyme; stir for 30 seconds. Transfer the mushroom mixture to a bowl.

7. 7.

   Once the roast leaves the oven, heat 1 tablespoon olive oil in the same skillet over medium-high heat. Sear the roast for 4–6 minutes total, turning to brown the broad sides and edges, until its center reaches 130°F. Transfer to a carving board and rest for 10–15 minutes. Turn off the oven and leave the covered gratin inside.

8. 8.

   Pour off excess fat from the skillet, leaving the browned bits. Carefully add 3/4 cup Cabernet Sauvignon and simmer over medium-high heat for 4–5 minutes, scraping the pan, until reduced by about half. Add 3/4 cup low-sodium beef broth and 1 teaspoon Dijon mustard. Return the mushroom mixture and simmer for 5–7 minutes, until the sauce lightly coats a spoon. Remove from the heat and swirl in the final 2 tablespoons cold butter and any collected roast juices.

9. 9.

   Find where the roast’s grain changes direction, then divide it at that point and slice each section thinly across the grain. Plate about 6 oz cooked beef per person with half the gratin and half the mushroom sauce. Reserve the rest of the beef for another meal and refrigerate within 2 hours. The calorie estimate covers these plated portions, not the leftover beef.

Want more detail? See the temperature guide.