Angus tri tip with cumberland sauce and pommes noisette is real cuddly food. The tri tip is a small triangular muscle that sits on the outside of the thigh. It is also known as the Cuvette or California steak. It resembles a small culotte, with a fat robe on one side.
Angus tri tip:
Calculate 200 – 225 g of meat per individual.
Angus tri tip is browned in butter in a frying pan or on a grill before being cooked further on a grill or in the oven. Bake at 120 degrees to the desired cooking degree (Core temperature raw: 52-56°C, medium: 58-64°C, well cooked: 66-68°C).
If you want to take it in sous vide, it can lie for 6 hours at 55 degrees and brown quickly in butter in the pan or on the grill after that.
1 shallot, finely chopped
4 tablespoons of red wine vinegar
12 white peppercorns, support
1 dl veal stock, possibly funds and water
1/2 dl port wine
1 ts worcestershiresaus
2 ss ripsgele
1 orange, juice only
1 lemon, only the yellow peel, boiled and cut into strips
Boil onion, vinegar and pepper in a small saucepan and boil down to 1/3. Add the rest of the ingredients, except for the lemon peel and simmer for 20 min. Season with salt and strain the sauce into a bowl. Put cumberland sauce cold until it should be served. Just before serving, shredded lemon zest is added.
You can buy french noisettes in the freezer counter, or for a much better result, make them yourself. You can find the recipe HERE.
Serve angus tri tip with cumberland sauce and pommes noisette with vegetables of choice. I've used romanesco, which is a cross between cauliflower and broccoli and cooked in the same way.
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