Great Gourmets
features Omaha Steaks
Sirloin Tri Tip
in a tomato and crème sauce, with garlic, onion, and portabella mushrooms, on a bed of spagetti.
The dish was created by first browning onion and garlic in a small amount of butter and olive oil, then adding sliced portabella mushrooms for a minute or so, until softened.
This mixture was set aside while the Sirloin Tri Tips were browned and then simmered in a small bit of tomato sauce.
Cooked spagetti noodles formed the base of the dish, topped with the garlic, onion and portabella mixture, and the Sirloin Tri Tip and in tomato and crème sauce
The dish is centered with a dollup of sour cream and returned to the heating shelf on the Lynx Grill to keep warm until ready to serve, and while the side dishes of toasted French and Dutch Crusted Breads with melted chedder cheese were prepared.
A Side Salad of mixed greens, radishes, carrots, and crushed crisped bacon, is dressed with olive oil, apple cider vinegar, garlic, roasted onion and red pepper puree and buttermilk.
A 2006 Pinot Noir, from Heart O The Mountain Winery, located in the Santa Cruz Mountains, is featured as a pairing.
Produced and Directed by
Tamara Lynn Scott
Please visit the website at
http://GreatGourmets.blogspot.com
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