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Flavorful, inexpensive tri-tip is roasted in a wild mushroom sauce and served on toasted sourdough bread for this updated classic.
6 servings
Ingredients
2 tablespoons (1/4 stick) unsalted butter, divided
5 tablespoons extra-virgin olive oil, divided
1 pound assorted fresh wild mushrooms (such as chanterelle, oyster, crimini, and stemmed shiitake), cut into 1/4-inch-thick slices
Coarse kosher salt
1/4 cup dry white vermouth or dry Sherry
1/4 cup crème fraîche or heavy whipping cream
1 1 1/2-pound tri-tip roast, excess fat trimmed, meat cut against grain into 1/4-inch-thick slices, slices cut crosswise into 3-inch lengths
1 cup thinly sliced shallots (about 4 large)
1 tablespoon all purpose flour
1 teaspoon plus 2 1/2 tablespoons tomato paste
1 cup beef broth
1/2 teaspoon Hungarian sweet paprika
6 5x3x1/2-inch slices crusty sourdough bread
1/4 cup sour cream
2 tablespoons chopped fresh Italian parsley
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1st Keep
 Patrice_Sartor
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