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Provided by Chef Rob Obermann, Try this on your own Tri-Tip
GORGONZOLA BORDELAISE SAUCE: Ingrediants: 2 ½ tbsp. Butter
2 ½ tbsp. Shallots, minced
2 cloves Garlic, minced
2 ½ Carrots, shredded
3 c. Beef stock
¾ c. Sherry
2 tbsp. Lemon juice
1 lb. fresh button Mushrooms, sliced
Salt and pepper
3 tbsp. Cornstarch
¼ lb. Gorgonzola cheese
Procedure:
Melt the butter in a medium saucepan over medium heat. Add the shallots, garlic, and carrots. Sauté for 5 minutes or until limp but not brown. Add the mushrooms, stock, sherry, and lemon juice. Heat until almost boiling, then lower flame and simmer for 5 minutes. Season with salt and pepper to taste. Mix the cornstarch with 1/4 cup water and add to the sauce. Return sauce to a simmer, stir until thickened. Remove from heat and strain sauce. Crumple gorgonzola cheese. Slowly add to sauce and continue to stir till all cheese is melted. You may strain sauce again or serve as is. It makes about 3 1/2 cups.
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