Braised Florentine Beef Roulade

Butterfly the beef tri-tip and lay flat. Spread Italian sausage evenly, place whole carrots and celery in the center, then roll tightly. Vacuum seal and sous-vide at 165°F for 6 hours. Remove, reserve the liquid, and reduce with red wine and demi-glace to create a syrupy sauce. Slice and warm roulade in the sauce.

Celery Jam: Blanch celery, sauté with butter and sugar, blend with olive oil.
Spinach-Wrapped Potatoes: Dice and braise potatoes with mirepoix, cool, wrap 1 oz portions in blanched spinach leaves.
Candied Carrots: Cube, blanch, cool, and sauté with caramelized sugar and butter.
Plate roulade slices in center, drizzle Chianti reduction, garnish with jam, carrots, potatoes, and micro kale.