Tri Tip Roast with Porcini-Shallot-Truffle Butter Recipe

Mushroom Roast

Tri Tip Roast with Porcini-Shallot-Truffle Butter Recipe



  • 1/4-ounce dried porcini mushrooms
  • 1 (2 1/2 lb.) beef tri tip roast
  • 2 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons black pepper, divided
  • 1/2 cup salted butter, room temperature
  • 1 1/2 tablespoons finely chopped shallot
  • 3 tablespoons Giorgio Black Truffle Olive oil

How to Make It:

Step 1

Preheat oven to 350°F. Bring 1 1/2 cups water to a boil in a small saucepan over high. Remove from heat and stir in mushrooms. Cover and let stand until soft and pliable, about 30 minutes. Strain mushrooms through cheesecloth; finely chop mushrooms (reserve liquid for another use).

Step 2

Rub roast with salt and 1/2 teaspoon of the pepper. Let stand at room temperature 30 minutes.

Step 3

Stir together chopped mushrooms, butter, shallot, 1 teaspoon truffle oil, and remaining 1 teaspoon pepper until incorporated. Set aside.

Step 4

Heat a very large cast-iron skillet over medium-high until hot, about 5 minutes. Add 2 teaspoons truffle oil, and swirl to coat. Add roast; cook, undisturbed, until a deep brown, about 5 minutes. Flip, and cook until other side is lightly browned, about 2 minutes. Transfer to a baking sheet and cook in preheated oven until a thermometer inserted in the thickest part registers 125°F, 25 to 30 minutes. Remove from oven, and let stand 10 to 15 minutes. Transfer to a cutting board, and thinly slice against the grain. Serve with porcini-shallot-truffle butter


Giorgio Truffle Shop

Feb 2019