Sweet Red Pepper French Dip BeefEntréeCabernet Sauvignon “This was fun to create, and was a family endeavor. Prepare the red pepper butter sooner rather than later to allow the flavors to really meld. This recipe really brings out the dark fruit notes of plum and blackberry in the Organic Cabernet Sauvignon.” – Robynn Chapman, Tasting Room and Hospitality Assistant – Serves 4 – Ingredients: 2 lb. tri-tip (Can use Flat Iron Steak as well) 4 French rolls ½ medium yellow onion, thinly sliced 1 large red bell pepper, seeds removed 3 garlic cloves, crushed 4 cups low-sodium beef broth ¾ cup AVV Organic Cabernet Sauvignon ¼ cup soy sauce ¼ cup Worcestershire sauce ½ cup (1 stick) butter, softened salt & pepper to taste Method of Preparation for Red Pepper Butter: Mince approximately 2 Tbsp. of red bell pepper and add to ¼ cup butter and mash together. Return to fridge for later. Method of Preparation for Tri-Tip: Sprinkle tri-tip on both sides with salt & pepper and grill, flipping over half way through for 15-20 minutes. Let stand for 5 minutes. Thinly slice the meat. Reserve any drippings to add to the au jus. Method of Preparation for Au Jus: Cut ¼ of the remaining red bell pepper into thin slices. In a large pot add the sliced onion, red bell pepper, crushed garlic and approximately 2 Tbsp. butter. Sweat for 3-5 minutes or until the onion is translucent. Add beef broth and AVV Organic Cabernet Sauvignon. Once the au jus is brought to boil, turn heat down and simmer for 20 minutes. Set aside and keep warm. Add any drippings from the sliced tri-tip to the au jus. Strain the au jus prior to serving. Method of Preparation for Sandwich: Slice the remaining bell pepper into ¼″ strips. In a medium sauté pan add a pat of butter, the bell pepper, and a few ounces of the au jus. Sauté the bell pepper until cooked to your liking. Slice the French rolls in half lengthwise. Spread each side with the red pepper butter and grill until golden brown. Place the grilled French roll on a plate, pile with as much tri-tip as you please, season with salt and pepper if desired. Add the sautéed red bell pepper or use as a side dish. In a separate bowl, ladle the strained au jus to use for dipping. Enjoy with a glass of the 2014 Organic Cabernet Sauvignon.
