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 ...

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