- Serves: 3-4 Sandwiches
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- 1 (2-3lb) Oliver's Marinated Selections Choice Tri-Tip Roast
- 1 1/2 c. Fresh Arugula, washed & dried
- 1 Soft Baguette, cut in fourths
- 1 lb. Crimini Mushrooms, cleaned & thinly sliced
- 1 tbsp. Fresh Rosemary, chopped
- 1 tsp. Fresh Thyme, chopped
- 1/2 c. Blue Cheese Crumbles
- 1/4 c. Low-Sodium Beef Broth
- 2 tbsp. Brandy
- 1 Shallot, minced
- 2 tbsp. Butter
- 1/4 c. Mayonnaise
- Salt & Pepper (to taste)
Preheat oven to 425 degrees and prep a sheet pan with aluminum foil and a wire rack. Roast about 30 to 35 minutes or until roast reaches internal temperature of 145 degrees (medium doneness). Remove roast from oven and allow to rest for about 10 minutes.
While roast cooks, heat butter in a medium saute pan until melted, then add garlic and shallots to pan. Saute lightly until shallots are slightly softened and garlic is fragrant, then add mushrooms to pan. Season mushrooms lightly with salt to release moisture. Add rosemary and thyme, and saute briefly before raising heat to high and adding brandy to deglaze pan. Stir in beef broth and bring to a simmer, then reduce heat to medium and stir in blue cheese. Season generously with black pepper, then add salt to taste.
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.