SEARED TRI-TIP BEEF WITH CELERIAC POTATO GRATIN AND WAIHEKE HERB SPREAD
Tri-tip is a triangular piece of beef from the sirloin. It’s lean with great flavour, but can be chewy if overcooked, so is best cooked to medium-rare and well rested before slicing thinly. However, given its shape, the small end piece often will be cooked closer to medium, so is good for those who prefer a more cooked piece of meat.
Ingredients
For the Gratin:
1 large celeriac root, approx. 750g
3 large agria potatoes, approx. 750g
2 cloves garlic, peeled and sliced
1 Tbsp thyme leaves
150ml vegetable or chicken stock
150ml cream
20g freshly grated parmesan
For the Tri-Tip:
700g tri-tip steak (Most pieces weigh between 600g - 800g)
1 Tbsp olive oil
salt and pepper
Waiheke herb spread to serve
Method
For the Gratin: :Preheat the oven 200°C
Peel and slice the celeriac and potatoes into 4mm thick slices
Put into gratin dish, scattering evenly with garlic and thyme, and season generously with salt and pepper. Pour the stock and cream over the vegetables, then sprinkle the parmesan over the top. Bake for 50-60 mins until the vegetables are cooked through, and the gratin is bubbling and golden
Allow to cool for a few minutes before serving with the steak and a green salad
For the Tri-Tip: Preheat the oven 200°C. Heat an ovenproof frying pan. Rub the steak with oil and season generously with salt and pepper. Sear the beef all over then put into the oven and cook for 15 minutes, turning halfway through. Remove from the oven and the pan and allow to rest in a warm spot for at least 10mins before slicing thinly. Put onto a serving platter and serve with some of the herb spread