Bayley Thielmann

Full Recipe in Caption 👇

Ingredients:
Beef:
- 2-3 lbs Tri Tip Beef
- Salt/Pepper
- Oil
- 1/2 Garlic Head
- 1/4 C Butter
- Basting Herbs
Onions:
- 1 Large Red Onion
- 1 Large White Onion
- 3 Tbsp Butter
- 1 Tsp Salt
- 1 Tbsp Olive oil
- 1 Tbsp Worcestershire
- 1/2 C Red Wine
Sauce:
- 2 Garlic Heads
- 1/2 C Mayo
- 1 tsp Worcestershire
- 2 Tbsp horseradish
- Salt/Pepper
Other:
- Provolone Cheese
- Wide Baguette
- Beef “Au Jus” Stock

Method:
1. Begin by cutting your onions into thin slices. Add to a pan with the butter, oil and salt. Cook on medium low
2. Once slightly translucent, add the Worcestershire and Red wine. Cook on low for 1-2 hours stirring occasionally.
3. While your onions are cooking, lightly oil the beef and coat thoroughly with Salt and Pepper.
4. Bake in the oven at 350 F for about 1 hour, until 120 internal. (Monitor the temp, bake time will vary by size of meat and oven quality)
5. While the oven is on, wrap a garlic head with oil in tinfoil and bake for an hour until soft.
6. Once meat has reached temperature, place the beef in a ripping hot oiled pan to develop a crust. Once the crust is developed on all sides, add butter garlic and basting herbs.
7. Baste the meat with the foaming butter until 125-130 internal. (Careful not to burn the butter)
8. Slice meat thinly to serve after 10 minute rest.
9. Make the sauce by mixing roasted garlic with remaining sauce ingredients.
10. Assemble sandwich with a wide baguette, generous sauce, sliced tri tip, Caramelized onions, provolone, broil in the oven until melted. More sauce and top bun.
11. Dip into your warm au jus and enjoy

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