Peppercorn Tri-Tip w/ Jalapeno Hollandaise Sauce

Black and white peppercorn crusted tri-tip roast topped with a roasted jalapeno and garlic hollandaise and crispy fried jalapeno and onions straws.

Decided to go big again today, surprise! Well, not really because this recipe isn’t as overdone as you may think. I decided to keep the roast simple for this one. No crazy flavor combinations this time. I just went with “black and white” black and white refers to just plain old salt and pepper. I did add the addition of white pepper, so if you like to get wild feel free to toss some in. The simple additions include my favorite crispy potatoes and the always satisfying hollandaise sauce that with a little practice becomes second nature. This dish is more about timing and prep than anything. Together I honestly spend 30 minutes in the kitchen cooking. It really surprised me how easy it was. It takes longer for me to make marinara sauce than make this dish. This dish has four components. Potatoes, beef, sauce and crunch. Which makes it a great weekend dinner. It wont keep you in the kitchen all day but it will get everyone stuffed which will probably put the hole house to sleep. The key to keeping this dish simple is keeping it mostly one pot plus the addition of one pan. Keeping a dish like this all in one helps build flavor all around. For more about keeping it all in one pot check out my tips and tricks below. Try this recipe out and let me know what you think.

TIPS & TRICKS FOR THE BEST TRI-TIP & ROASTED JALAPENO HOLLANDAISE:

time this dish: a properly made hollandaise isn’t a volatile as it seems. hollandaise does has a grace period of usability that i would say last around an hour. but it just doesn’t reheat well. so for a dish like this whenever I’m making beef in particular i start making my hollandaise once the beef is done and its resting. To keep it warm i turn off the heat from the double boiler, put plastic wrap over the hollandaise and let it rest over the residual heat from the base of the double boiler.

roast your jalapenos: don’t expect your hollandaise to cook your jalapenos. if your hollandaise is getting that hot it’s a problem. instead, tame the heat by frying in them in oil prior to making the potatoes or broil them in the oven until they start to blister. i left my skin on since it doesn’t bother me feel free to remove it if you’d like.

rest your beef: in general resting your beef is an important step to have juicer meat so that everything can settle and redistribute but this time i use that 10-15 minutes to whisk up my silky hollandaise so that its hot and fresh for the beef.

keep the breading simple: so the topping is very simple and there is absolutely no reason to overcomplicate it. when i was getting all of my prep together i sliced my peppers and onions placed them in a bowl together with egg ready to use. once it was time to flash fry them i tossed in a little flour and cornstarch then tossed them into the oil after the potatoes. only until after is when i seasoned them with sea salt and black pepper. keep it simple where you can.

SIMILAR INGREDIENTS TO:

  1. ROSEMARY AND LAVENDER CRUSTED TRI-TIP
  2. CLASSIC RIBEYE W/ SHITAKE AND CARMALIZED ONION BUTTER
  3. GARLIC FLAT IRON STEAK

ENJOY THIS RECIPE WITH:

  1. JALAPENO CHEDDAR MASHED POTATOES
  2. LIMONCELLO ROASTED ROMA TOMATOES
  3. ROASTED GARLIC AND CALABRIAN CHILI FINGERLING POTATOES

INGREDIENTS

BLACK AND WHITE TRI- TIP

  • 3lb Tri-Tip Roast
  • Salt
  • Black Pepper, fine
  • White Pepper, fine

JALAPENO- GARLIC HOLLANDAISE SAUCE

  • 5 Egg Yolks
  • 1c Butter, melted
  • 2 Jalapenos, roasted + seeded, minced
  • 5 Garlic Cloves, roasted + minced
  • Salt
  • White Pepper
  • 1Tb Lemon Juice

CRISPY FRIED JALAPENO AND ONION STRAWS

  • 3 Jalapenos, sliced
  • 1 Large Yellow Onion, sliced
  • 1 egg
  • Salt
  • Pepper
  • 1/4c Corn Starch
  • 1/2c Flour

CRISPY POTATOES

DIRECTIONS

SEASON AND SEAR: Season steak generoulsy with salt, black and white pepper. Then sear in a super hot, oiled cast iron pan for 2 minutes sll the sides and transfer to an oven safe pan and roast at 400 for 30 minutes.

JALAPENOS + GARLIC: In the residual oil from the tri-tip gently cook the jalapenos and garlic. The garlic should be lightly brown while the jalapeno skin should start to blister lightly around the sides and start to pull from the flesh. Remove them from the pan and place to the side.

AT THIS POINT IF YOURE SERVING THE CRISPY POTATOES AND HAVE ALREADY BOIL AND DRAINED THEM ADD THEM TO THE PAN NOW WITH A LITTLE EXTRA OIL TO START CRISPING UP.

REST: Once tri-tip is cooked to your desired doneness. Remove it from the oven and start on your hollandaise sauce.

MAKE HOLLANDAISE: Make sure your jalapenos and garlic are minced prior to starting hollandaise. Start by making a double boiler with a sauce pan with about a cup of water at the bottom. Place a glass mixing bowl on top and start to whisk. Whisk for about 1 minute till egg yolk grow in size. Slowly but steadily start adding in melted butter. Once all the butter is added season with salt, pepper, and lemon juice then add in jalapenos and garlic.

FRY VEGGIES: Once everything is removed from you initial sauté pan add in a little extra oil to fry the jalapenos and onions. Toss them in flour and cornstarch fry them till they turn golden brown and immediately season with salt and pepper

SERVE: Cut tri tip against the grain. Place crispy potatoes at the bottom top with sliced tri trip and ladle on generous amount of hollandaise. Top with crispy jalapenos and onions.