Chef Katarina Louk
Roasted Tri-Tip and Sweet Potatoes with Sauce Robert, Braised Red Cabbage & Tofu Bacon Crumbles
1 Tablespoon ground ancho chile powder
1 Tablespoon packed brown sugar
1 Tablespoon soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
3-pound boneless beef tri-tip roast, trimmed of silverskin and fat
4 (1-inch-thick) medallions peeled sweet potatoes
Salt & pepper to taste
Combine the chile powder, sugar, soy sauce, onion and garlic powders, salt, and pepper in a small mixing bowl. Rub the mixture over the trimmed roast to coat, transfer roast to a resealable plastic bag, and let marinate overnight in the refrigerator.
Preheat the oven to 225°F. Remove the roast from the marinade and place it on a rack set on a rimmed baking sheet. Slow roast the tri-tip to an internal temperature of 115°F., about 1 hour. Increase the oven temperature to 450°F. and continue to roast until the outside is browned and the roast reaches a temperature of 125°F. for medium-rare. Remove the roast and let rest for 15 minutes before slicing and serving.
For the sweet potatoes, toss the peeled sweet potatoes with oil, salt, and pepper and arrange on a baking sheet. While the roast rests, roast the sweet potatoes in the oven until lightly browned and tender, about 15 minutes.
½ cup dry white wine
¼ cup minced shallot
2 teaspoons minced garlic
2 teaspoons Dijon mustard (or 1 teaspoon each Dijon and whole-grain mustard)
1 (1.5-ounce) container purchased demi-glace base
1 cup beef broth
Salt and pepper to taste
Simmer the wine, shallot, and garlic in a small saucepan over medium heat until the liquid is nearly evaporated. Add the mustard, demi-glace base, and beef broth; whisk to dissolve the base, then simmer for 5 minutes. Strain through a fine-mesh strainer, return sauce to a clean pan, and keep warm over low heat until ready to serve.
Braised Red Cabbage
2 Tablespoons soybean oil
½ cup thinly sliced yellow onion
2 teaspoons all-purpose flour
1/3 cup white wine vinegar
¼ cup chicken broth
3 Tablespoons sugar
4 cups thinly sliced red cabbage
Salt, pepper, and ground nutmeg to taste
2 Tablespoons chopped fresh parsley
Heat the oil in a large skillet over medium-high. Add the onion and cook until soft, then sprinkle the onions with the flour and stir to coat. Add the vinegar, broth, and sugar and simmer until thickened, then add the cabbage and toss to coat with dressing and wilt slightly, about 5 minutes. Season with salt, pepper, and nutmeg; finish with parsley just before serving.
Tofu Bacon Crumbles
½ cup liquid smoke
¼ cup pure maple syrup
1 Tablespoon smoked paprika
1 teaspoon cayenne pepper
Salt & ground black pepper
1 (16-ounce) package extra-firm tofu, drained
Soybean oil for frying
Whisk together the liquid smoke, syrup, and seasonings in a mixing bowl. Break the drained block of tofu into large chunks, cover, and marinate overnight in the refrigerator.
When ready to fry, drain the tofu pieces from the marinade (discard the marinade) and pat dry with several layers of paper towels. Crumble into smaller, bite-size chunks and pat dry again. Heat about ½-inch depth of oil in a saute pan over medium-high heat; add the tofu pieces in batches and fry until golden and crispy, about 5 minutes, turning often. Transfer crumbles to a paper towel-lined plate to drain. Set aside until ready to serve.