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| Rosemary Rubbed Tri-tip Roast with Twice Baked Blue Cheese Potato |
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| Ingredients for Rosemary Rubbed Tri-tip Roast |
21/2-3 lb Tri-tip Roast
2 tbsp Rosemary, chopped
1 tbsp Kosher Salt
2 tsp Black Pepper
3 cup Balsamic Vinegar, reduced to 1 cup |
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| Ingredients for Twice Baked Potato |
4 Russet Potatoes
1 pt Heavy Cream
2 tbsp Butter
1/4 lb Bacon, rendered
1 tsp Thyme, fresh
2 tbsp Parsley, chopped
1 Garlic Bulb, roasted
1/2 cup Blue Cheese
1/2 cup Parmesan Cheese
Salt and Pepper, to taste |
| Ingredients for Balsamic Vinegar Reduction |
1 cup Balsamic Vinegar
1 Bay Leaf |
| Method for Rosemary Rubbed Tri-tip Roast |
• Trim tri tip of extra fat and silver skin.
• Rub with chopped rosemary, salt, and pepper.
• Place tri-tip in rotisserie oven for 1 hour for
medium rare or 1 1-2 hours for medium.
• Slice 1/4 inch thick slices against the groin and
assemble on twice baked blue cheese potato,
drizzle with reduced balsamic vinegar.
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| Method for Twice Baked Potato |
• Bake potatoes until fully cooked.
• Combine remaining ingredients in sauce pan over
medium heat and simmer for 8-12 minutes.
• Remove white part of potato from shell and mix all
ingredients until thoroughly combined.
• Pipe mixture back into shells.
• Bake potatoes at 350 for 12 minutes and serve.
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| Method for Balsamic Vinegar Reduction |
| • Place vinegar in sauce pan with bay leaf, reduce to
a 1/2 cup or until syrup like consistency. |
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