Just a little Saturday fun. Bought a nice tri-tip this morning. Decided to keep it simple. A little SPOG and into the sous vide for a couple of hours.
Blanched some asparagus and tossed it with some olive oil and Cavenders and onto the grill. I like the grill pan for this. Less sacrifices to the fire gods this way.
Made a reduction for the meat using the au jus from the sous vide bag with a little garlic and butter and some gormet Worcestershire sauce I get from a guy who makes it locally.
Seared the meat after patting it dry and coating with olive oil.
Let it rest for a few minutes and then sliced. Added some mashed potatoes and a few mushrooms for a great weekend dinner.
Blanched some asparagus and tossed it with some olive oil and Cavenders and onto the grill. I like the grill pan for this. Less sacrifices to the fire gods this way.
Made a reduction for the meat using the au jus from the sous vide bag with a little garlic and butter and some gormet Worcestershire sauce I get from a guy who makes it locally.
Seared the meat after patting it dry and coating with olive oil.
Let it rest for a few minutes and then sliced. Added some mashed potatoes and a few mushrooms for a great weekend dinner.
