Yield: 12 entree servings. 5 lb. Certified Angus Beef® tri-tip 4 Tbsp. butter 1⁄2 cup chopped celery 1⁄2 cup chopped red pepper 1⁄2 cup chopped onion 3 cups water 2 cups lentils, picked through and rinsed as needed, salt and pepper 1⁄4 cup olive oil 1⁄4 cup chopped garlic 1⁄2 cup Italian red table wine 8 cups porcini mushrooms or baby portabellas 1 cup chopped black olives 8 oz. prosciutto ham, sliced thin and cut into ribbon-like pieces 2 cups asparagus tips, blanched Melt butter in ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.