~ exclusively Skirt in the Kitchen ~
Yeah, you know it– It’s a guy’s recipe; hence, the “pants” in the title. But it’s good, you’ll like it. It’s what I would have made, anyway– Drat it, he beat me to it…
Preheat oven to 425 degrees Fahrenheit.
First step: Pour 3/4 cups olive oil in a small saucepan. Tear 4 mushroom heads into the oil, and add 1 clove of chopped garlic. Bring to a boil, turn down and simmer for 15 minutes; until oil becomes cloudy, basically.
Beef Prep: Have 2 1/2 pounds tri-tip steak (small triangular muscle from the bottom sirloin primal cut) brought to room temperature. With kosher salt, sprinkle both sides of meat; also with cayenne pepper. Oil sides with the mushroom-olive oil from the saucepan but do not use entire amount of the mushroom oil — you’ll need more of it throughout the recipe. Splash both sides with Worcestershire sauce; cover both sides with onion powder. Have tri-tip settled on a meat rack in a deep roasting pan. Make sure fat side is up so the fat juices moisten the meat, cooking its natural flavor even more into the beef.
(If you don’t have a meat rack, slice an onion in thick slices to place the under the meat in the bottom of the roasting pan.)
Put the roast in the oven, lowering the heat from 425 to 350 degrees Fahrenheit. Cook 30 minutes, then turn the meat, carefully flipping it. Cook an additional 10 to 15 minutes.
Using tongs, remove meat from the roasting pan; wrap loosely in aluminum foil– make “a tent” with an opening at the top to reserve the meat drippings for sauce inside the foil along with the meat plus 1/8 cup dry red wine and 1/4 cup mushroom-olive oil or half the amount of oil left in the saucepan. Let set until further use.
Getting garlic-onion reserve ready: Melt 2 tablespoons butter in a large skillet with a small amount of olive oil. Dice 1 large onion or 2 medium white onions, and 3 finely chopped cloves garlic. Stir and cook until translucent; remove from the skillet and set aside in a bowl for later use, as well.
Mushroom prep: Sauté until light-brown 8 ounces sliced mushrooms in 2 tablespoons melted butter and olive oil. Remove and place in a bowl, set aside.
To complete the meat sauce: In an extra-large saucepan or sauté skillet that is deep, pour drippings from the foil and add 2 cans beef broth– and one half-amount can of water. Bring to a boil. Cook 12 ounces egg noodles into the broth. Boil uncovered for 5 minutes, occasionally stir. Add 1/4 cup dry red wine, the garlic-onion reserve, 2 tablespoons Dijon mustard, 3 tablespoons Worcestershire sauce, and 1/4 teaspoon cayenne pepper. When it cooks down a bit much, gets too thick, add one more half-amount can of water. Slice the meat across the grain for a tender cut– the grain changes direction as you cut across the steak. But cut thick slices, 1/4-inch; cut again laying it on its side, cutting it in half. (Stir often so pasta does not stick.) Add as much meat as desired consistency to the pasta and sauce. Add reserved mushrooms, 3/4 cups sour cream, and 1/2 pint heavy whipping cream 5 minutes before serving. Freshly grind black pepper, 7 or 8 twists, and add kosher salt. Take off the heat and let set 5 minutes before serving.
Give it fresh thyme.
Leave a Reply