Roasted Tri-tip garnished with seasonal ratatouille and chickpea mash.
1. Sear the meat on the pan.
2. Cook in moderate oven until desired doneness is reached.
3. Serve cut in slices.
Garnish with: mashed chickpeas quenelle (prepared with garlic butter and milk) and vegetable ratatouille (sweet red pepper, sweet green pepper, sweet yellow pepper, eggplant, zucchini and onion julienned and blanched).
Tri-tip: this out obtained from the beef hindquarter can be prepared in many ways without losing the attributes required for best cuts: juiciness, good color, good flavor, and tenderness.
Young Tannat, 1 to 2 years old (medium bodied, present tannins).
Chef: Mario Padrón
Recipe presented at the National Chef Competition organized by the Ministry of Tourism and Sports, the National Meat Institute (INAC) and the National Institute of Viticulture (INAVI). Published in the book “A Tour Throught The Senses. Uruguay Natural.”