Recipe courtesy of Lackland Air Force Base

Tri-Tip Dip

  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 45 min
  • Yield: 6 servings
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Ingredients

1 stick (8 tablespoons) butter, at room temperature

2 cloves garlic, minced 

6 ciabatta rolls, split

Horseradish Mayonnaise, for spreading, recipe follows

2 to 3 pounds cooked beef tri-tip, thinly sliced (see Cook's Note) 

Jus, hot, recipe follows

6 slices pepper jack cheese, optional

Horseradish Mayonnaise:

1/2 cup sour cream

1/2 cup prepared horseradish 

1/2 cup mayonnaise 

1 teaspoon garlic, minced

1 teaspoon lemon juice 

Salt

Jus:

1/2 cup shallots, coarsely chopped

2 cloves garlic, minced

1 tablespoon butter 

1 tablespoon olive oil 

1 tablespoon all-purpose flour 

1/4 cup brandy 

3 cups beef stock 

1/4 cup demi-glace 

1 tablespoon Worcestershire sauce 

Salt and pepper

Directions

  1. Combine the butter with the garlic and brush on the inside of the ciabatta rolls. Toast the rolls on a grill, or broil in the oven until crispy. Smear with Horseradish Mayonnaise.
  2. Dip the tri-tip slices into the hot Jus for 45 seconds to warm. Pile the meat onto the bottoms of the rolls and top with cheese if using. Close the sandwiches, slice in half and serve with extra Jus on the side for dipping.

Horseradish Mayonnaise:

  1. Combine the sour cream, horseradish, mayonnaise, garlic, lemon juice and 1/2 teaspoon salt in a medium bowl. Refrigerate until ready to use.

Jus:

  1. Heat a medium saucepan over medium heat. Saute the shallots and garlic in the butter and olive oil until lightly caramelized, 6 to 8 minutes. Add the flour and mix together to form a loose paste (roux). Deglaze with the brandy and whisk in the beef stock, demi-glace and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the aroma and flavor of the jus are rich and deep, 25 minutes. Strain the broth to remove the garlic and shallots, then return the liquid to the pot. Season with salt and pepper and keep warm.

Cook’s Note

Season and grill the tri-tip to medium rare, then chill it so it is easier to slice thin. Make the jus ahead of time; when you reheat it, you can fortify it with any off-cuts from the tri-tip. Garlic butter and horseradish mayonnaise can be made a day or two advance. Simply store them in an airtight container in the refrigerator or cooler.

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