Pan Roasted Tri-Tip with Mushroom Sauce

Remove from the tri-tip the excessive fat. Make few incisions on the surface of the meat. Insert garlic dice and pinch of salt. Rub the exterior surface of the meat with salt and pepper.

In a large saute pan put 2 oz butter and 2 tablespoons extra-virgin olive oil on medium heat. When the butter starts foaming add the meat and brown uniformly. Turn heat to medium-high, add wine and let evaporate.

Add broth, adjust the heat to a simmer and cook until the meat is ready. Turn the meat occasionally to cook uniformly. Add more broth if necessary.

While the meat is cooking drain the porcini mushrooms and cut in small dice. In a skillet put 2 tablespoons extra-virgin olive oil and 1 garlic clove on medium heat. Add fresh mushrooms and porcini mushrooms. Cook for about 10-15 minutes or until mushrooms are tender. Remove garlic.

Transfer half of the mushrooms to a food processor and reduce to a puree. Put the mushrooms and the puree into the saucepan with the meat and finish cooking. Slice the meat when lukewarm.

Serve topped with the mushroom sauce and little fresh parsley.

Do not be tempted to substitute the broth with bouillon, the porcini with other type of mushrooms, or the fresh parsley with the dry one. If you don't have fresh parsley don't put any. You can try this recipe with a pork roast or with a turkey breast.