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Ingredients

• ✓ veal stock
• garlic
• kosher salt
• olive oil
• beef tri-tip roast
• kosher salt
• black peppercorn
• white peppercorn
• green peppercorn
• pink peppercorn
• butter
• all-purpose flour
• salt
• cayenne pepper
• balsamic vinegar

Instructions

1. 1 Place garlic and 1 pinch salt into a mortar and pestle; grind until a paste forms. Mix in olive oil.
2. 2 Place roast in a baking dish; brush ½ garlic paste on one side. Season with 1 teaspoon salt.
3. 3 Combine peppercorns in a small bowl; press ½ into garlic paste on roast. Flip roast; brush other side with remaining ½ garlic paste, season with 1 teaspoon kosher salt, and press remaining ½ peppercorns mixture into garlic paste until entire roast covered.
4. 4 Place roast on a rack set in the baking dish; refrigerate uncovered 8 hours to overnight to dry out (if desired). The next day, let roast stand 1 hour to reach room temperature.
5. 5 Melt butter in a large ovenproof skillet; turn off heat. Place roast into skillet; flip to coat both sides with butter. Season with salt if desired.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 Cook in the preheated oven for 15 minutes; flip roast. Reduce the oven temperature to 200 degrees F (95 degrees C); cook until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center reads 130 degrees F (54 degrees C), about 15 minutes more.
8. 8 Transfer roast to a platter; tent loosely with aluminum foil. Let roast stand at least 15 minutes.
9. 9 Heat skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, to remove raw taste, 2 minutes; whisk in veal stock.
10. 10 Increase heat to medium-high; bring sauce to a boil, then reduce heat to medium-low. Simmer sauce, stirring constantly, until slightly thickened and reduced by half, about 10 minutes; season with salt and cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into sauce.
11. 11 Carve roast against the grain, starting at the smallest corner. Serve slices on warmed plates drizzled with sauce.

By John Mitzewich

Ingredients

• ✓ veal stock
• porcini mushroom
• water
• beef tenderloin roast
• salt
• black pepper
• vegetable oil
• butter
• shallot
• salt
• tarragon vinegar
• heavy cream
• butter
• tarragon
• salt
• black pepper

Instructions

1. 1 Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
4. 4 Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
5. 5 Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
6. 6 Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
7. 7 Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
8. 8 Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.

By John Mitzewich

Ingredients

• ✓ veal stock
• butter
• shallot
• salt
• red wine
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a saucepan over medium-low heat. Add shallots and a pinch of salt; cook and stir shallots until caramelized and browned, about 20 minutes, stirring occasionally.
3. 3 Add red wine and bring to a simmer. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully as the mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
4. 4 Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

By John Mitzewich