Smoked Almond Crusted 1855 Beef Tri-Tip over Roasted Cauliflower Salad with Golden Raisins and Broken Mustard Vinaigrette

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Ingredients

  • Smoked Almond Tri-Tip
  • 1 ½ lbs tri-tip
  • 3 cups smoked almonds (crushed)
  • Dijon mustard as needed
  • ¼ cup rosemary (fresh, minced)
  • ¼ cup fennel seed (dried, ground)
  • 2 cups bread crumbs (panko)
  • S/P as needed
  • Broken Mustard Vinaigrette
  • ½ tbsp. minced garlic
  • 1 tbsp. minced shallot
  • 1 tbsp. minced rosemary
  • 1 cup whole grain mustard
  • 1 ½ cups honey
  • 3 cups extra virgin olive oil
  • 1 ½ cups white balsamic vinegar
  • S/P to taste
  • Roasted Cauliflower
  • 1 head orange or white cauliflower
  • ½ cup olive oil
  • 1 tbsp. parsley (fresh, minced)
  • 1 tbsp. basil (fresh, minced)
  • 1 tbsp. tarragon (fresh, minced)
  • 1 tbsp. oregano (fresh, minced)
  • Juice of 1 Lemon
  • S/P to taste

Instructions

Smoked Almond Tri-Tip

Trim tri-tip if needed. In a mixing bowl, mix, rosemary, fennel, seeds, bread crumbs, and almonds. Spread Dijon mustard over the tri-tip to cover. Sprinkle and pat the herb and almond mixture on top of the mustard to coat. Season with salt & pepper. Roast in the oven at 350 for 20 min, until med rare 125 degrees internal. Let rest before you cut. Slice thin cross ways. Serve.

Roasted Cauliflower

In mixing bowl, whisk oil and herbs together, set aside. Cut or break cauliflower in medium to medium small florets. Combine with the oil and herb mixture, add juice of 1 lemon, season with S/P. Roast in the oven at 450 degrees for 15 min until slightly charred. Take out and cool to room temperature. Serve.

Broken Mustard Vinaigrette

Whisk everything together.

Recipe created exclusively for 1855 Black Angus beef by Chef Sean Leone

Recipe photography provided by Tim Turner

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