Reverse seared Tri-tip with garlic and Brie cream sauce

DainW

Picked up a couple of prime Tri-tips today while at Costco. Slathered with mustard and rubbed liberally with kosher salt, coarse ground black pepper, and montreal steak seasoning. Smoked with a couple of chunks of pecan wood at 275 until it hit 135 internal (my wife likes it a little bit more done and I find this temp is the perfect compromise). Pulled and opened up the large until it was reading 600 on the dome. 2 minute sear on each side. Served with garlic roasted potatoes, asparagus, and a garlic and Brie cream sauce. Thanks for lookin. 

Photo Egg

Looks fantastic.
Steak and potatoes are always a win.

lousubcap

Great cook and outcome right there.  Nice crust on that tri-tip as well.  

1voyager

Nailed it!

gmanrva

Boom!! Very nice!

ericwelsch

Looks great. Can you post the garlic Brie cream sauce recipe?

DainW

ericwelsch said:

Looks great. Can you post the garlic Brie cream sauce recipe?

Thanks and no problem. It’s part of this coffee crusted beef tenderloin recipe (which looks great too but didn’t make). 

https://www.atbbq.com/thesauce/recipes/coffee-crusted-beef-tenderloin/

MasterC

Very nice. I like your modification.

KevD47

Looks excellent! How was the Brie sauce? Chef Tom mentions its very much garlicky for some. Was it over the top?  Ive been planning to make that tenderloin recipe w/sauce on Christmas. 

DainW

KevD47 said:

Looks excellent! How was the Brie sauce? Chef Tom mentions its very much garlicky for some. Was it over the top?  Ive been planning to make that tenderloin recipe w/sauce on Christmas. 

It wasn’t too garlicky for me, but then again I really like garlic.