Recipes

Serves 4

INGREDIENTS:

• 2 pounds Certified Angus Beef^® Tri-tip roast
• 3 ounces goat cheese
• 1 Portobello mushroom, chopped
• 3 tablespoons chopped kalamata olives
• 1 tablespoon chopped capers
• 4 basil leaves, sliced thin
• 1 teaspoon chopped oregano
• 2 tablespoons canola oil
• Salt and pepper to taste

INSTRUCTIONS:

1. Cut a pocket in the tri-tip roast.
2. Combine goat cheese, mushrooms, olives, capers, basil and oregano; stuff into roast pocket and tie with butcher's string. Season to taste.
3. Heat oil in large nonstick skillet over medium-high heat and sear steak. Lower temp to medium and cook to desired doneness. Let rest 5 minutes and slice.