The Tri tip was seasoned with salt and pepper, sealed, and cooked at 134 for about 3hrs (next time I'll only do it to 130). Asparagus was sauteed with lemon pepper seasoning. Roasted potatoes I actually forgot what I seasoned with.
On top of the steak is an onion-port wine reduction I did.
200g (about 1 large yellow) onion, diced.
150ml port wine
2 cloves garlic (weight came to 7g) chopped fine.
1tbl brown sugar
30g butter.
Sauteed the onions and garlic in a little oil for just over 10 minutes. Mixed in the sugar. Then poured the port, let it simmer on med heat stirring occasionally for another 10-15 minutes. Finished at the end with the butter.
