Ingredients
A refined roulade of butterflied tri-tip filled with Italian sausage, cooked sous-vide then glazed in Chianti reduction, with celery jam, spinach-wrapped potatoes, and candied carrots.
Base recipe = 6 servings.
- 1200 g beef tri-tip, butterflied
- 400 g Italian sausage (mild or spicy)
- 300 g carrots (some for filling, some for garnish)
- 120 g celery (some for filling, some for sauce/jam)
- 250 g button mushrooms, sliced
- 150 g yellow onion, chopped
- 250 g spinach leaves (wraps)
- 120 ml extra virgin olive oil
- 20 g tomato paste
- 20 g beef demi-glace
- 28 g Italian parsley, chopped
- 6 g garlic (about 2 cloves)
- 3 bay leaves
- 150 ml Chianti (or dry red wine)
- 80 g sugar (for celery jam + candied carrots)
- 900 g potatoes, diced (spinach-wrapped potato garnish)
- 20 g microgreens (finish)
- Sea salt, to taste
Method
- Butterfly the tri-tip and lay flat. Season lightly. Spread an even layer of Italian sausage. Place carrots + celery along the center and roll tightly into a roulade.
- Vacuum seal and cook sous-vide at 165°F (74°C) for 6 hours. Remove and reserve the bag juices.
- Sauté onion, celery, and mushrooms in olive oil until lightly caramelized. Add tomato paste and toast briefly.
- Deglaze with Chianti and reduce by half. Add reserved juices, bay leaves, parsley stems, and demi-glace. Simmer until glossy/syrupy. Strain if desired and season.
- Celery jam: blanch celery, sauté with olive oil + sugar until glazed, then blend with olive oil until smooth and spoonable.
- Spinach-wrapped potatoes: braise diced potatoes with a small mirepoix until tender, portion (about 1 oz) and wrap in blanched spinach leaves.
- Candied carrots: blanch carrots, then sauté with sugar + a touch of olive oil until glossy.
- Slice roulade into medallions and warm/glaze gently in the Chianti sauce. Plate with dots of celery jam, spinach bundles, candied carrots, and microgreens.
| Calories | ~540 kcal |
| Fat | ~32 g |
| Carbohydrates | ~18 g |
| Protein | ~46 g |