TRI-TIP IS THE LOWER PART OF THE SIRLOIN, LEANER BUT EQUALLY FLAVORFUL AND CONSIDERABLY CHEAPER. PAN-COOKED, WITH A CLASSIC FRENCH MUSHROOM AND RED WINE SAUCE, FLAVORED WITH THYME, TARRAGON, PARSLEY, AND CHIVES, IT’S SIMPLE TO MAKE AND GREAT WITH A MORE TIME-CONSUMING DISH SUCH AS POTATOES GRATIN. BUT YOU COULD ALSO MAKE IT WITH ROASTED NEW POTATOES OR A PURÉE OF CELERY ROOT. IF YOU CAN FIND IT, SPEND A FEW EXTRA BUCKS ON WAGYU TRI-TIP, WHICH IS MORE TENDER AND STILL LESS EXPENSIVE THAN TOP SIRLOIN OR RIB-EYE.
