Entrée: United States – Sous Vide Tri-Tip with Red Wine Reduction

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

1 sous vide tri-tip, about 2 lb (907 g)
2 tbsp (30 g) butter
1 cup (240 ml) red wine
2 shallots, minced
1 cup (240 ml) beef broth
Salt and pepper to taste

Instructions

1. **Make the Red Wine Reduction:**
   - In a saucepan over medium heat, melt two tablespoons of butter and sauté one finely chopped shallot until translucent. Add one cup of red wine and allow it to simmer until reduced by half. Stir in half a cup of beef broth and continue to simmer until the sauce thickens to your liking. Season with salt and pepper, then strain the sauce to remove any solids. Set aside.

2. **Finish the Tri-Tip:**
   - Remove the sous vide tri-tip from the bag and pat it dry with paper towels. In a hot skillet, melt a tablespoon of butter and sear the tri-tip on both sides until a golden crust forms, about 2-3 minutes per side. Let it rest for a few minutes before slicing. Serve drizzled with the red wine reduction sauce.