Tri-tip with Vienna Sausage Filling Recipe

Preparation

Make a small incision in the middle of the tri-tip. Fill with the Vienna hotdogs and close with toothpicks. Sear both sides with hot butter and oil.

Bathe the meat with the white wine and broth. Add the carrots and cook until the meat is ready. Take out the meat and set aside.

Blend the remaining sauce and place in a pot. Add the cream cheese and cornstarch dissolved in a few tablespoons of wine.

Cook the sauce until it thickens, sprinkle with some grated lemon peel and season with salt, pepper and a pinch of cumin.

Serve the meat in sliced covered with the sauce and accompanied with butter shimmered peas.

Ingredients

1 tri-tip

4 Vienna sausages

2 tbspn butter

2 tbspn oil

1 cup white wine

½ cup beef broth

2 grated carrots

22 gr crème cheese

1 tbspn cornstarch

½ cup additional white wine

1 tspn grated lemon peel

Salt, pepper & cumin