- Serves: 4 servings
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- 1 (2-3lb) Tri Tip Roast
- 2 tablespoons butter
- 1 minced shallot
- 3 cloves minced garlic
- 1 pound crimini mushrooms, cleaned & thinly sliced
- 1 tablespoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 2 tablespoons brandy
- 1/4 cup beef broth
- 1/2 cup blue cheese crumbles
- 1 soft baguette, cut in fourths
- 1/4 cup mayonnaise
- 1 1/2 cup fresh arugula
- salt & pepper (to taste)
Preheat oven to 425°F; prep a sheet pan with aluminum foil and a wire rack. Shake tri tip to remove excess marinade, then lay flat on wire rack. Roast about 30 to 35 minutes or until roast reaches internal temperature of 145°F(medium doneness). Remove roast from oven and allow to rest for about 10 minutes.
While roast cooks, melt butter in a medium saute pan, then add garlic and shallots. Saute lightly until shallots are slightly softened and garlic is fragrant, then add mushrooms to pan with a pinch of salt; add rosemary and thyme, and saute briefly before raising heat to high and adding brandy to deglaze the pan. Stir in beef broth and bring to a simmer, then reduce heat to medium and stir in blue cheese.
To assemble sandwiches, slice baguettes in half and lay crust down on a dry baking sheet. Spread baguettes with a very thin layer of mayonnaise, then toast in warm oven until lightly browned and crisp. Thinly slice rested tri tip, then arrange on bottom half of baguettes over handful of arugula. Top with healthy portion of mushroom and blue cheese sauce, then top with upper halves of baguettes. Serve warm.