Sam Choy's Recipes: Tri Tip with Tempura Oysters

Tri Tip with Tempura Oysters:

18oz Tri Tip, marinated, sous vide

18ea Oysters, tempura

9oz Kabocha, puree

6oz Tartar Sauce

6oz Tri Tip Sauce

6oz Choi Sum

3oz Red Radish, curls

1oz Micro Greens


2 1/2lbs Tri Tip

1 1/2c Oyster Sauce

1 1/2c Red Wine

3T Onions, chopped

3 Bay Leaf

2T Garlic, minced

1t Sambal

1/4t Sesame Oil

1/4c Soy Sauce

Kabocha Puree(9oz):

4c Kabocha, roasted

1qt Heavy Cream

1/2lb Butter

1T Honey

1t Sugar

1T Salt & Pepper

Tri Tip Sauce(6oz):

3oz Marinade

3oz Demi Glace

1T Butter

Tsukemono Remoulade(6oz):

6oz QP Mayo

1T Pickled Cucumbers, minced

1T Pickled Eggplant, minced

1 Lime, juiced

1 Lime, zest

1T Salt & Pepper

Tempura Oysters:

18 Oysters

1c Tempura Flour

Iced Water, as needed

1 Egg

2T Panko

For Tri Tip:

Combine all marinating, add tri tip and let marinate 24 hours.  Remove Tri Tip and reserve marinade.  Cryovac tri tip, seal properly.  Sous vide for 90 minutes at 136 degrees.

For Kabocha Puree:

Clean pumpkin, season with olive oil, salt & pepper, and roast for 45 minutes.  Puree roasted pumpkin withh remaining ingredients.  Season to taste.

For Tri Tip Sauce:

Heat Marinade and veal stock, reduce by 1/2.  Finish sauce with butter and season to taste.

For Tartar Sauce:

Combine all ingredients and mix well

For Tempura Oysters:

Combine flour, eggs and iced water, mix well.  Dust oysters with flour, dip in batter and coat with panko.  Fry oysters till golden brown, season to taste.

For Plate:

Smear plate with pumpkin puree, place sauteed choi sum over puree.  Re-heat and slice Tri Tip, place on top of Choi Sum and sauce.  Place dollop of remoulade on plate, arrange fried oysters over sauce.  Garnish tri tip with radish curls and micro greens.