Veal Tri Tip

I love shopping for meat at Golden Gate Meat at the Ferry Building! There is something magical about building a relationship with your butcher. On a recent visit to stock up on hormone free, grass fed meaty goodness, my favorite butcher recommend that I try the Veal Tri Tip, and well, if he recommends it, I am all in! Once again he was right – this meat was magical.

For this recipe I kept it simple to really let the meaty goodness take center stage, just salt, pepper and a  little basil oil to provide a little brightness.

1 Veal (or beef) tri tip
1 tsp olive oil
Basil oil (see previous blog for recipe)

Preheat oven to 475

Bring meat to room temperature, I take mine out about an hour in advance. Generously salt and pepper the meat.

Heat an oven proof skillet over medium high heat and add olive oil. When the oil is hot, but not smoking, add the meat and brown on both sides.

Once browned, put meat in oven and roast until a meat thermometer registers 110, start checking after 15 min.

Remove from oven, place on a cutting board, salt and pepper the meat again, and cover with foil letting rest for 15 min.

Slice and drizzle with basil oil.

Serves 4 – 6 depending on the size of the tri tip.


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