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 saucepan. Add celery, red pepper and onions; sweat until translucent. Add water and bring to a boil. Add lentils, cover, reduce temperature to low and cook 45 minutes or until tender. Season with salt and pepper after cooking.
Heat olive oil in saute pan. Add garlic and steak. Cook 3-4 minutes, turning steak once. Deglaze pan with wine; add mushrooms, olives and ham. After 10 minutes, remove steaks from pan and reduce sauce for 5 minutes.
Add asparagus and return steaks to pan; cook 5 minutes. Serve steak, asparagus and mushroom mixture over lentils.
CERTIFIED ANGUS BEEF LLC
