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Tri-Tip Steak with Shitake Mushrooms and Tipsy Onion and Garlic Jam

Wine Pairings: Cabernet Sauvignon, Merlot

Ingredients:

  • 2 shallots, peeled and sliced thin
  • 2 garlic cloves, minced
  • 1 cup beef broth
  • 8 oz. shitake mushrooms, stems removed and sliced thin
  • 1/3 c. Emily G’s Tipsy Onion and Garlic Jam (available at TWM)
  • pinch red pepper flakes
  • 1 bay leaf
  • 1 1/2 lb. tri-tip steak

Directions:

  1. In a slow cooker, add the ingredients starting with the shallots and finishing with the roast. Cook on low for about 3 hours for rare and 4 hours for medium.

  2. Remove tri-tip and set aside. Pour remaining ingredients in the slow cooker into a medium saucepan. Simmer the mushroom sauce for 15 minutes. Add 1 tablespoon of butter.

  3. Remove and slice tri-tip into thin pieces. Pour about 1/4 c. of the mushroom sauce over the slices and serve. Pass the leftover sauce around the table.


Serves 4 / Recipe www.emilygsjams.blogspot.com

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