Thomas Keller's Santa Maria Tri-Tip Roast Recipe

Ingredients

• 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