Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Pat 1 pound tri-tip roast dry and season it evenly with 2 teaspoons Diamond Crystal kosher salt flakes. Let it stand at room temperature for 15 minutes while preparing the vegetables.

2. 2.

   Prepare the vegetables and herbs:

   • Cut 12 ounces Yukon Gold potatoes into 1-inch pieces.
   • Wipe and quarter 8 ounces crimini mushrooms.
   • Thinly slice 2 ounces shallots.
   • Strip and finely chop the leaves from 4 thyme sprigs.

   Set each component aside separately.

3. 3.

   Place the prepared potatoes in a saucepan with 2 quarts water. Bring to a boil over high heat, then reduce to a steady simmer and cook for 12 to 15 minutes, until easily pierced with a knife.

4. 4.

   Season the salted tri-tip with 1/2 teaspoon freshly ground black pepper. Heat 1 tablespoon neutral cooking oil in an oven-safe skillet over medium-high heat. Sear the tri-tip for about 2 minutes on each broad side and 1 minute along the edges, until deeply browned.

5. 5.

   Transfer the skillet to the oven and roast the tri-tip for 12 to 18 minutes, until the center reaches 125°F for medium-rare. Move the roast to a cutting board and rest it for 10 minutes while finishing the potatoes and sauce.

6. 6.

   Drain the tender potatoes thoroughly and return them to their warm saucepan. Add:

   • 2 tablespoons unsalted butter
   • 1/4 cup heavy cream
   • 1 1/4 teaspoons Diamond Crystal kosher salt flakes

   Mash until smooth, cover, and keep warm over the lowest heat.

7. 7.

   Carefully return the roast skillet to medium-high heat. Add 1 tablespoon unsalted butter, then cook the prepared mushrooms with 1 teaspoon Diamond Crystal kosher salt flakes and 1/4 teaspoon freshly ground black pepper for 4 minutes, stirring only occasionally so they brown. Add the prepared shallots and thyme and cook for 1 minute.

8. 8.

   Pour 1/2 cup dry red wine into the mushroom skillet and scrape up the browned bits. Boil for 2 to 3 minutes, until reduced by about half, then stir in 1/2 cup unsalted beef stock and 1 teaspoon Dijon mustard. Simmer for 3 to 4 minutes, until lightly syrupy, and swirl in 1 tablespoon unsalted butter off the heat.

9. 9.

   Slice the rested tri-tip thinly across the grain. Spoon the potato purée onto two warmed plates, arrange the beef alongside, and finish with the crimini mushrooms and red-wine pan sauce.

Want more detail? See the temperature guide.