Tri Tip Roast with Porcini-Shallot-Truffle Butter Recipe

Tri-Tip Roast with Porcini-Shallot-Truffle Butter Recipe

A well-prepared tri-tip roast is a beautiful sight to behold: tender, juicy, and full of rich, beefy flavor. When paired with an umami-packed porcini-shallot-truffle butter, this simple cut of beef transforms into an indulgent, show-stopping meal. The earthy depth of dried porcini mushrooms, the mild sweetness of shallots, and the luxurious touch of Giorgio Black Truffle Olive Oil combine to create a dish that’s perfect for a special dinner, a holiday feast, or an impressive weekend meal. Whether it’s a family gathering or a dinner party, this recipe is sure to leave a lasting impression.

Tri-tip is a versatile and affordable cut of beef that works wonderfully when seared and slow-roasted. This cut of meat has a delicate marbling that keeps it tender, but it requires a bit of finesse to cook it to perfection. The key to mastering tri-tip lies in seasoning, searing, and resting, allowing the natural flavors of the meat to shine while adding layers of depth with the porcini-shallot-truffle butter.

If you’ve never cooked tri-tip before, don’t worry. This step-by-step guide will walk you through every stage—from seasoning and searing to slicing and serving. Let’s get started!

Ingredients:

For the Tri-Tip Roast:

• 1 (2 1/2 lb.) beef tri-tip roast
• 2 1/2 teaspoons kosher salt
• 1 1/2 teaspoons black pepper, divided
• 3 tablespoons Giorgio Black Truffle Olive Oil

For the Porcini-Shallot-Truffle Butter:

• 1/4-ounce dried porcini mushrooms
• 1/2 cup salted butter, room temperature
• 1 1/2 tablespoons finely chopped shallot
• 1 teaspoon Giorgio Black Truffle Olive Oil

How to Make It:

Step 1: Prepare the Mushrooms

Why Use Dried Porcini? Dried porcini mushrooms are packed with intense umami and an unmistakable earthiness that fresh mushrooms simply cannot match. Soaking them in hot water rehydrates them and releases their deep, savory flavors, making them the perfect addition to our truffle butter.

1. Preheat your oven to 350°F (175°C).
2. Boil 1 1/2 cups of water in a small saucepan. Once boiling, remove it from heat.
3. Add the dried porcini mushrooms to the hot water, cover, and let them soak for about 30 minutes, until they become soft and pliable.
4. After the mushrooms are fully rehydrated, strain them using cheesecloth or a fine-mesh sieve, reserving the liquid for later use. This liquid is packed with flavor and can be added to sauces, soups, or gravies.
5. Finely chop the rehydrated mushrooms and set them aside for later use.

Step 2: Season the Roast

Why Let the Roast Rest with Seasoning? Allowing the tri-tip to sit at room temperature for 30 minutes after seasoning helps the salt penetrate the meat, ensuring better flavor and more even cooking. This also helps the roast cook more evenly and retain its juiciness.

1. Pat the tri-tip roast dry with paper towels. This step removes excess moisture, ensuring a better sear and crust on the roast.
2. Season the roast evenly with 2 1/2 teaspoons of kosher salt and 1/2 teaspoon of black pepper on all sides.
3. Let the roast sit at room temperature for 30 minutes. This allows the seasoning to absorb into the meat and helps the roast cook more evenly.

Step 3: Make the Porcini-Shallot-Truffle Butter

This butter is what takes this dish from delicious to extraordinary. The earthy porcini mushrooms, the subtle sweetness of shallots, and the luxurious depth of truffle oil come together into a butter that melts beautifully over the hot roast, creating an irresistible sauce.

1. In a mixing bowl, combine:
   • Finely chopped rehydrated porcini mushrooms
   • Room-temperature salted butter
   • 1 1/2 tablespoons finely chopped shallots
   • 1 teaspoon Giorgio Black Truffle Olive Oil
   • Remaining 1 teaspoon of black pepper
2. Mix everything thoroughly until fully incorporated. The combination of flavors will develop into a beautifully rich, umami-packed butter.
3. Set the butter aside for later use. You can prepare the butter a day in advance if needed. Simply cover it and refrigerate, but allow it to come to room temperature before using it to ensure it melts properly.

Step 4: Sear the Roast

Why Sear First? Searing the tri-tip creates a deep, flavorful crust while locking in the natural juices of the roast. The caramelization that happens during searing enhances the overall flavor and texture of the roast. For the best results, use a cast-iron skillet, as it holds heat well and creates the perfect sear.

1. Heat a cast-iron skillet over medium-high heat for about 5 minutes, until it’s very hot.
2. Add 2 teaspoons of Giorgio Black Truffle Olive Oil and swirl it around the pan.
3. Once the oil is hot, place the tri-tip roast in the skillet. Let it cook undisturbed for about 5 minutes, allowing a deep, brown crust to form.
4. Flip the roast and cook for another 2 minutes on the other side, creating a golden-brown crust all around.
5. After searing, transfer the roast to a baking sheet and prepare it for the oven.

Step 5: Roast the Tri-Tip

Why Oven-Roasting After Searing? Oven-roasting ensures that the interior of the tri-tip cooks gently, preventing it from becoming tough while maintaining a perfectly pink, juicy center. The slow heat of the oven allows the roast to cook evenly and retain its natural juices.

1. Place the seared tri-tip in the preheated 350°F (175°C) oven.
2. Roast until the internal temperature reaches 125°F (52°C) for medium-rare (about 25 to 30 minutes).
3. For different doneness levels:
   • Rare: 120°F (49°C)
   • Medium: 135°F (57°C)
   • Well-done: 145°F (63°C)
4. Be sure to use a meat thermometer to check the roast’s internal temperature to avoid overcooking.

Step 6: Rest and Slice the Roast

Why Resting is Crucial Resting the tri-tip after roasting allows the juices to redistribute throughout the meat, ensuring that it remains tender, juicy, and full of flavor. If you slice into the roast immediately, the juices will spill out, making the meat dry and less flavorful.

1. Remove the roast from the oven and place it on a cutting board.
2. Let it rest for 10 to 15 minutes. This rest period is vital to the final texture and flavor of the roast.
3. Slice the roast thinly against the grain for maximum tenderness. Cutting against the grain helps break down the muscle fibers, making each bite easier to chew.

Step 7: Serve with Porcini-Shallot-Truffle Butter

Now for the best part—finishing the dish with the rich, savory butter.

1. Spoon generous dollops of the porcini-shallot-truffle butter over the slices of tri-tip.
2. The warm meat will melt the butter, creating a decadent, silky sauce that coats the beef and enhances its flavors.
3. Serve immediately, ensuring that each person gets a slice of the tri-tip with a good amount of that luxurious butter.

Tips for Success:

Using the Right Mushrooms Porcini mushrooms provide an intense, nutty, umami flavor that is unmatched by other varieties. However, if you can’t find dried porcini mushrooms, you can substitute shiitake or cremini mushrooms, which also have rich, earthy flavors. If you want an even deeper flavor profile, try combining different types of dried mushrooms.

Cooking the Tri-Tip Just Right The key to a perfect tri-tip is to use a meat thermometer to monitor the internal temperature. Tri-tip is best cooked to medium-rare or medium for the most tender, flavorful results. Remove the roast from the oven when it’s a few degrees shy of your target temperature, as carryover heat will continue to cook the meat once it’s removed from the oven.

Resting the Meat Resting the tri-tip is just as important as cooking it properly. Without this crucial step, your roast will lose much of its juices, resulting in dry meat. Be patient and let the roast rest fully before slicing.

Perfect Pairings:

To create a complete, restaurant-quality meal, consider serving this tri-tip roast with the following sides:

• Roasted Vegetables: Roasted carrots, Brussels sprouts, and asparagus make a delicious and visually stunning side dish.
• Creamy Mashed Potatoes or Polenta: The richness of mashed potatoes or the smoothness of polenta will pair beautifully with the beef and its rich truffle butter sauce.
• A Fresh Green Salad: A tangy balsamic vinaigrette will complement the richness of the roast and help balance the flavors of the meal.
• Buttered Pasta or Garlic Bread: Soft, buttery pasta or freshly baked garlic bread will soak up the sauce, making each bite even more delightful.

Conclusion

This Tri-Tip Roast with Porcini-Shallot-Truffle Butter is a showstopper of a dish that brings luxury to any dinner table. The tender, juicy beef, the rich umami from porcini mushrooms, and the aromatic truffle oil butter create a meal that’s perfect for a special occasion or a gourmet dinner at home. Whether you’re celebrating the holidays or simply treating yourself to a fine meal, this recipe will surely impress your guests and elevate your cooking to new heights.

Try it out, and you’ll never look at tri-tip the same way again. With just a few simple techniques and the addition of luxurious truffle butter, you’ll have a meal that rivals any steakhouse, right in your own kitchen.