Beef Tri Tip with a Mushroom Gravy and Yukon Gold Potatoes

3 - 4 servings

USA

Beef Tri Tip with Mushroom Gravy and Red Skin Yukon Gold Potatoes is delightful dish combines tender beef tri-tip with a rich mushroom gravy, served alongside creamy red skin Yukon Gold potatoes. The succulent beef is slow-cooked to perfection, allowing the flavors to meld beautifully. The earthy notes of the...

... mushrooms complement the savory meat, while the buttery Yukon Gold potatoes provide a comforting base. Whether you’re hosting a cozy family dinner or a special occasion, this recipe promises a hearty and satisfying meal.

Read less

Chef Beau Resident Chef

November 13, 2023

210 min.
210 min.
2/5

Ingredients:

Meat and gravy:

2 TBSP of olive oil (adjust if needed)
2 LB of tri-tip roast (beef)
Pinch of salt
Pinch of pepper - ideally freshly ground
2 shallots - peeled and finely chopped
2 cloves of garlic - peeled na minced
2 TBSP of tomato paste
4 cups of beef broth/stock
8 OZ of cremini mushrooms - sliced
1 TSP of thyme - dried

Potatoes:

2 TBSP of unsalted butter
2 LB of red skin gold potatoes
Pinch of salt
Pinch of pepper

Tools:

1x Chef’s knife
1x Cutting Board
1x Measuring Cups
1x Measuring Spoons
1x Dutch Oven
1x Tongs
1x Garlic Press
1x Large Fry Pan or Sauté Pan
1x Wooden Spoon or High-Temperature Silicone Spatula

Directions:

1. Preheat your oven to 300° F.

2. Sear the meat:

2.1. Preheat dutch oven with 2 TSBP of olive oil on medium-high heat and add:

2 LB of tri-tip roast

2.2.

Generously salt and pepper.

2.3.

Sear the beef on both sides until a golden brown color is achieved (meat will still be raw in the center).

3. Saute and prepare for stewing:

3.1. Add in:

2 shallots – finely chopped
2 cloves of garlic – peeled na minced

And cook, while stirring, for about 1 minute.

3.2. Add:

2 TSBP of tomato paste

Stir to combine and then cook for an addtional 2 minutes.

3.3. Add:

4 cups of beef broth

Stir to combine.

3.4. Add:

8 OZ of sliced cremini mushrooms
1 TSP of thyme – dried

3.5.

Bring the mixture to a simmer and then cover the dutch oven with a lid.

4. Stewing:

4.1.

Place the dutch oven in the preheated oven and cook for 2 ½ hours. *

4.2.

Once the beef is cooked, remove it from the oven and set aside.

5. Potatoes preparation:

5.1. Preheat fry pan with 2 TSBP of butter on medium heat, until butter melts and then add:

2 LB of red skin Yukon gold potatoes – quartered

5.2.

Generously salt and pepper.

5.3.

Cook with occasional stirring, until potatoes get nice surface color (about 10 minutes).

5.4.

Add potatoes to the dutch oven and stir to combine.

5.5.

Place the dutch oven back in the oven and cook until potatoes are fully cooked (about 30 minutes).

6. Serving:

6.1.

Serve the slow cooked beef with mushroom gravy and red skin, Yukon gold mashed potatoes. Enjoy!

6.2.

Enjoy!

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for beef, lamb, venison of 145°F.

Kitchen Guide

Beef, Lamb, Venison (steaks, chops, roast)

The USDA minimum safe internal temperature is 145°F.

Popular serving temperatures:

110 – 120°F – Blue
120 – 130°F – Rare
130 – 135°F – Medium Rare (most popular, especially by chefs)
135 – 145°F – Medium
145 – 155°F – Medium Well
155°F and more – Well Done

About the Author:

Chef BeauResident Chef

# 5

0 Followers

Published Recipes: 2
Location: USA
Member since: 2023-10-17

Profile & Recipes

Add My Review

If you want to add your review, you must log in.

Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

outcome of preparation
any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
provide health and dietary advice to readers
safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.