Tri-Tip Dip Recipe

Tri-Tip Dip

Recipe courtesy of Lackland Air Force Base

• Skill Level: Intermediate
• Servings: 6
• Nutritional Information (per serving): Calories 1174, Total Fat 65 g, Saturated Fat 28 g, Carbohydrates 66 g, Dietary Fiber 6 g, Sugar 9 g, Protein 59 g, Cholesterol 217 mg, Sodium 1375 mg
• Total Time: 1 hr 10 min
• Active Time: 45 min

Ingredients

• 1 stick (8 tablespoons) butter, softened
• 2 cloves garlic, finely chopped
• 6 ciabatta rolls, halved
• Horseradish Mayonnaise, for spreading (recipe below)
• 2 to 3 pounds cooked beef tri-tip, thinly sliced (see Cook's Note)
• Jus, served hot (recipe below)
• 6 slices pepper jack cheese, optional

Horseradish Mayonnaise

• 1/2 cup sour cream
• 1/2 cup prepared horseradish
• 1/2 cup mayonnaise
• 1 teaspoon garlic, minced
• 1 teaspoon lemon juice
• Salt, to taste

Jus

• 1/2 cup shallots, roughly chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1/4 cup brandy
• 3 cups beef stock
• 1/4 cup demi-glace
• 1 tablespoon Worcestershire sauce
• Salt and freshly ground pepper, to taste

Instructions

1. Mix the butter and garlic together and spread it on the inside of the ciabatta rolls. Toast the rolls either on a grill or under the oven broiler until they turn crispy. Spread with Horseradish Mayonnaise.
2. Briefly dip the tri-tip slices into the hot jus for about 45 seconds to warm them through. Layer the meat on the bottom halves of the rolls, add cheese if desired, then close the sandwiches. Cut in half and serve alongside extra jus for dipping.

Horseradish Mayonnaise Preparation

1. In a medium bowl, stir together sour cream, horseradish, mayonnaise, garlic, lemon juice, and 1/2 teaspoon salt. Chill in the refrigerator until ready to serve.

Jus Preparation

1. Heat a medium saucepan over medium heat. Saut shallots and garlic in butter and olive oil until they begin to caramelize, about 6 to 8 minutes.
2. Add flour and stir to create a loose paste (roux). Deglaze the pan with brandy while whisking.
3. Slowly add beef stock, demi-glace, and Worcestershire sauce while whisking. Bring to a boil, then simmer uncovered for 25 minutes until the flavors deepen.
4. Strain the jus to remove solids, return the liquid to the pot, season with salt and pepper, and keep warm.

Cook's Note: Season and grill the tri-tip to medium rare, then chill it so that it slices easily and thinly. The jus can be prepared in advance and enhanced during reheating with any trimmings from the tri-tip. Garlic butter and horseradish mayonnaise can be made one or two days ahead and stored tightly covered in the refrigerator.

This recipe originates from a professional chef or culinary expert and has not been tested for home kitchen use. Recipe courtesy of Lackland Air Force Base, San Antonio, TX