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Ingredientes
- lb. triangular piece of meat that sits at the bottom of the sirloin. Because it is extremely low in fat, it generally
- homemade demi-glace and a can of College Inn.”
- 2 1/2 pound tri-tip roast, about 3 inches thick at its thickest point
- 1/2
- teaspoon freshly ground black pepper
- 1/2
- teaspoon piment d'Espelette (smoked paprika)
- 1 teaspoon sweet paprika
- 1
- tablespoon unsalted butter
- 1
- garlic clove, smashed, skin left on
- 5
- very thin lemon slices, preferably Meyer lemon, seeds removed
- One
- day ahead, combine the black pepper, Espelette, and paprika and rub all over
- the meat over, add the butter, rosemary, garlic, and lemon slices, and brown
- the roast into thin slices, carving against the grain. Garnish with the lemon,
View Full Recipe at CHEWING THE FAT
