RECIPE ALERT: Triangle Tip Roast with Roasted Mushroom and Shallot Ragout

TRIANGLE TIP ROAST WITH ROASTED MUSHROOM & SHALLOT RAGOUT
a Recipe from our Chef of the Month

Why Chef Dan loves this recipe:

“This recipe has been one of the mainstays of my teaching repertoire for over 18 years. It is not only delicious, but teaches my students a great deal about cooking fundamentals, from proper temperatures for meats to making tasty sauce from scratch.

As an additional bonus, the sauce can be made ahead of time and reheated so that you can enjoy company as they arrive. Just don’t add the butter until just prior to serving.”

TRIANGLE TIP ROAST WITH ROASTED MUSHROOM & SHALLOT RAGOUT

Time: 1 hour; 4-6 servings

Triangle Tip Roast
1½-2 lb triangle tip roast, defatted
Salt and pepper to season
2 Tbsp salad oil

Preheat the oven to 375°. Heat a large skillet on high heat. Blot dry the roast with paper towels. Season with salt and pepper.

When the skillet is hot, add the oil and lay in the roast. Brown lightly on each side, about 1 minute per side.

Place the skillet with roast into the oven and reduce heat to 325º. Roast for 25-35 minutes, depending on the thickness of the roast, or until it reaches an internal temperature of 130º, or desired degree of doneness.

When done, remove from the oven and let rest for 5 minutes.

Roasted Mushroom and Shallot Ragout
4 shallots, whole
¾ lb mushrooms
2 roasted red bell peppers, peeled and seeded
1 small bunch tarragon
6 Tbsp olive oil
6 Tbsp wine, red or white
1/4 cup demi-glace or beef broth
1 Tbsp cornstarch
1/4 cup butter, softened

Preheat oven to 350°. Lightly coat shallots with 1 teaspoon olive oil. Place in pan and roast for 30 minutes until tender. Remove, let cool, then peel and slice. Clean the mushrooms thoroughly and cut into quarters. Set aside.

Cut roasted red peppers into thin slices. Clean tarragon from stems and rough chop.

Heat 2 tablespoons olive oil in sauté pan. When hot, add mushrooms and sauté until almost tender, about 2 minutes. Add wine and bring to a boil. Reduce wine to a glaze then add the shallots, bell peppers and tarragon. Add the demi-glace and bring to a boil. Moisten cornstarch with water and thicken as desired. Off heat, swirl in the butter. Serve immediately.

To serve, slice the roast thinly across the grain. Arrange 3-4 slices on each dinner plate and top with the ragout.