Need Help w/ Sauces

rsmdale

Hi guys finally got back in town after being gone for 2 months on business.I am cooking for my nieces wedding in Aug and need help with sauces to go with Tri-Tip.I can do a Benaisse a green pepper corn and a Cab reduction.Any other Ideas? It would be appreciated.


GOOD EATS AND GOOD FRIENDS


DALE

maXim

Dale,

how 'bout Sauce Chasseur?

Sorry my recipe was in French and metric - had to convert / translate

6 minced shallots
2 tbs of butter
1 1/4 cup of thinly sliced mushrooms
1/2 cup of red wine
2 cups of demi-glace
2 tsp of tomato paste
1/2 tsp of fresh tarragon
1/2 tsp of fresh chervil
salt & pepper to taste

Start by melting butter in a saucepan, add shallots and mushrooms. Cook till you get a nice color on the mushrooms.

Add wine, and reduce to half.

Add demi-glace and fresh herbs and simmer for 10 - 15 minutes.

Season with salt & pepper, then whisk in tomato paste.

This should be enough for 8 people.

Doug in Eggmonton

Bearnaise goes very well with red meats, depends on how many people you are cooking for. Whisking in a lot of butter is a major PITA.

This Tequila Lime Sauce would give a southwest flair and would be good to I think. Little easier to make.

Doug

FearlessGrill

I did the tri-tip recipe from Adam Perry Lang's book Serious Barbeque, and it came out fantastic. I haven't gotten around to writing up my cook yet, but if you have the book, check it out.

-John