Recipe Overview
Florentine beef tri-tip roulade filled with Italian sausage, cooked sous-vide, and served with Chianti reduction, celery jam, spinach-wrapped potatoes and candied carrots.
Chef Notes
Roll tri-tip firmly around a thin sausage layer and vegetables. Control sous-vide cooking carefully and reserve bag juices to enrich the Chianti reduction.
Connected Experience
A composed Secondi plate with celery jam, spinach-wrapped potatoes, candied carrots and microgreens; connected to Menu Builder, live inventory and production scheduling.
Ingredients
Base recipe = 6 servings. Minimum production = 6 servings.
Beef Tri-Tip — 1200 g · butterfliedTC-BEEF-TRI-TIP
Italian Sausage — 400 g · mild or spicyTC-ITALIAN-SAUSAGE
Carrots — 300 g · for filling and garnishTC-CARROTS
Celery — 120 g · for filling and celery jamTC-CELERY
Button Mushrooms — 250 g · slicedTC-BUTTON-MUSHROOMS
Yellow Onion — 150 g · choppedTC-YELLOW-ONION
Spinach Leaves — 250 g · for wrapsTC-SPINACH-LEAVES
Extra Virgin Olive Oil — 120 mlTC-EXTRA-VIRGIN-OLIVE-OIL
Tomato Paste — 20 gTC-TOMATO-PASTE
Beef Demi-Glace — 20 gTC-BEEF-DEMI-GLACE
Italian Parsley — 28 g · choppedTC-ITALIAN-PARSLEY
Garlic — 6 g · about 2 clovesTC-GARLIC
Bay Leaves — 3 eachTC-BAY-LEAVES
Chianti Wine — 150 ml · or dry red wineTC-CHIANTI-WINE
Sugar — 80 g · for celery jam and candied carrotsTC-SUGAR
Potatoes — 900 g · diced, for spinach-wrapped garnishTC-POTATOES
Microgreens — 20 g · finish garnishTC-MICROGREENS
Sea Salt — 1 to_tasteTC-SEA-SALT
Preparation
Minimum production timing: 90 active prep min · 360 passive sous-vide min · 360 cook min · 18 plating min · 20 cleanup min.
- 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.
Service Suggestions
- Cut the roulade into even medallions and glaze with the Chianti reduction.
- Arrange spinach-wrapped potatoes, celery jam and candied carrots separately for clean presentation.
- Finish with microgreens immediately before service.
Dietary / HACCP Notes
Contains beef and pork. Verify Italian sausage ingredients for wheat or other allergens. Cool and hold cooked meat safely; follow validated sous-vide time/temperature, handling and rapid-chilling controls. Salt to taste has no quantified food cost.
Nutrition (per serving, estimate)
| Calories | ~540 kcal |
| Protein | ~46 g |
| Carbohydrates | ~18 g |
| Fat | ~32 g |
| Fiber | Not calculated |
| Cholesterol | Not calculated |
| Sodium | Not calculated |