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Roasted Tri-tip, Tarbais Bean Purée & Red Wine Demi Sauce

Roasted Tri-tip, Tarbais Bean Purée & Red Wine Demi Sauce

Serves 6 to 8

Throw together the marinade for this recipe the night before, and cover the beans in cold water to soak. The next-day results are worth the wait.

    Marinade for Tri-tip

    • 2 pounds Certified Piedmontese tri-tip
    • 2 teaspoons saba*
    • ¼ teaspoon tamari (gluten-free soy sauce)
    • 2 tablespoons olive oil
    • Sea salt
    • Pepper
    • *Saba is an Italian syrup made from reduced grape must (a pressed grape juice). Look for it in Italian markets or online.

    In a bowl, whisk together the saba, tamari, and oil. Rub all over the tri-tip and refrigerate for 24 hours. When you’re ready to cook the roast, preheat the oven to 400°F and season the roast well with the sea salt and pepper. In a hot cast-iron skillet, sear all sides of the beef. Transfer the roast to the oven to roast until the internal temperature of the meat is 110°F for a nice medium-rare. Remove from oven and let rest on cooling rack in a warm area for 10 to 15 minutes. To serve, slice the tri-tip against the grain in thin ¼-inch slices. Serve alongside Tarbais Bean Purée, Wilted Greens, and Sauteed Matsutaki Mushrooms with the Red Wine Demi Sauce (recipes follow).

      Tarbais Bean Purée

      • 1 cup Tarbais beans*
      • 1 small carrot, diced small
      • 1 small onion, diced small
      • 1 small bouquet garni (thyme, bay leaf, and a few peppercorns wrapped and tied in a cheesecloth)
      • ¼ cup half and half
      • Salt
      • White pepper
      • *Tarbias beans are a white French bean similar in appearance to navy beans (also known as cannellini beans), which also work as a substitute.

      Clean and rinse any debris from beans. Place cleaned tarbais beans in a container that can hold triple the amount of volume. Cover beans with cold water 2 inches from the top of the container. Cover and place in refrigerator for 24 hours. After 24 hours, strain off water from the beans and pour into a pot. Add the bouquet garni, diced onion, and diced carrot to the beans and cover with twice as much water as beans.

      Cook the beans slowly over medium-low heat until they are soft and creamy. Let the beans cool in the cooking liquid. Remove bouquet garni and discard. Strain the beans from the cooking liquid (reserving the liquid). After beans are cooled, transfer them to a blender, add the half and half, and blend on low until you get a smooth purée, but not runny. If the beans are too thick, add some of the reserved cooking liquid to thin out. You may have to do this in batches. Season with salt and white pepper to taste.

        Wilted Greens

        • 2 bunches kale, stems removed and leaves cut into ½-inch strips
        • 1 tablespoon butter unsalted
        • 1 tablespoon blended oil
        • 1 teaspoon minced shallot
        • ¼ teaspoon minced garlic
        • 1 cup white wine
        • Salt
        • Pepper

        In a skillet over medium heat, sweat the shallots and garlic in the blended oil, being careful not to burn. Add kale and cook for 1 minute. Add wine and cook until wine is reduced to about 2 tablespoons. Add butter and season with salt and pepper to taste. Once butter is melted remove from heat.

          Sautéed Matsutaki Mushrooms

          • ¼ pound matsutaki mushrooms (or substitute your favorite mushroom), cleaned and destemmed
          • 1 tablespoon olive oil
          • 1 tablespoon butter
          • 1 teaspoon minced shallot
          • ¼ teaspoon minced garlic

          Slice mushrooms lengthwise about ¼-inch thick. To a sauté pan, add oil and get it very hot. Add mushrooms and sauté for about 1 minute. Then add in garlic, shallots, and butter. Sauté for two more minutes and season with salt and pepper.

            Red Wine Demi Sauce

            • 2 cups veal or beef stock
            • 1 shallot, chopped
            • 2 garlic cloves, chopped
            • 1 small peeled carrot, chopped
            • 1 rib celery, chopped
            • 1 small onion, chopped
            • 1 teaspoon peppercorns
            • 2 bay leaves
            • ½ bunch thyme
            • 1 cup red wine
            • Salt
            • Pepper

            In a stockpot over medium heat, sauté onion, carrot, and celery until caramelized. Add shallot, garlic, peppercorns, and bay leaves, and let cook for one minute. Pour in red wine and continue cooking until reduced to about 2 tablespoons. Add in stock and let simmer. While stock is simmering, keep skimming all the impurities from the top of sauce with a ladle. Once sauce is reduced to half, add in the thyme. Finish reducing to sauce consistency until it coats the back of a spoon. Strain sauce through a chinois (or fine-mesh strainer). Season with salt and pepper.