I love to cook a meal that keeps giving and giving. Take for instance this fabulous Tri Tip on a bed of sliced potatoes and Onions. Its Quick and easy and you get all of the flavoring of the meat caramelizing on top of those potatoes plus if you add carrots 45 minutes prior to meet being completed. You will have some delicious caramelized carrots to eat with your meal like we did. I will still have about half of this meat left which I can make recipes like a New York Steak of mind sandwich which I will substitute the New York Steak with Tri Tip and later in the month a beef hot curry.
Preheat oven to 350 degrees
Tri Tip on a bed of potatoes and onions Ingredients
2 tsp. Garlic Powder
2 tsp. Dries Rosemary
Salt & Pepper to taste
8 to 10 Yukon gold potatoes
1 Vidalia Onions
2 Tablespoons Olive Oil
Caramelized Carrots Ingredients
10 to 12 Carrots and Julienne
2 tablespoons olive oil
2 teaspoons Garlic powder
2 teaspoons pepper
1 teaspoon salt
1 Roasting Pan
1 Sheet of Aluminum foil
Slice 8 and peel 8 to 10 Yukon gold potatoes.
Slice in half then 1/4 inch slices of Vidalia Onions
Place Sliced Potatoes and Onions in Pan in two layers making a bed. Drizzle olive oil over Bed of Potatoes and half of sliced Onions
Place in 350 degree oven covered in foil.
Next while meat and potatoes are cooking Peel and Slice 10 to 12 Carrots and Julienne. Place in zip lock bag julienne carrots, garlic powder, olive oil, salt and pepper; and evenly coat carrots.
When meat thermometer reaches 100 degrees add Julienne carrots and remove foil and set aside for wrapping of meat when desired meat temperature is reached.
When meat reaches 145- 150 degrees for medium pull meat and cover off out and cover for 20 to 25 minutes Use foil from cover to wrap meat in.
Leave all vegetables inside
Pull Out of oven after caramelized.
Serve with meat.
Enjoy and Bon Appetite!
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