The Tasty Noms

Santa Maria + Bordeaux + La Pampa

Donald Gansberger -
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This dish is a true fusion of cowboys from both Americas with a wink to fine French dining—South American gauchos meet Central Californian Santa Maria tri-tip, finished with a French mother-sauce gone rogue. I wanted to take that incredible tri-tip and elevate the meal around it into something legendary. After eating this, I’m still deciding whether it’s perfection or a launchpad for the next evolution—but either way, it absolutely sings.

It plates pretty and loves a deep red. A Napa Cabernet, a rich Argentine Malbec, or a dense Left-Bank Bordeaux all walk right alongside it.

🌟 🍽️ Dish Concept:
Seared Tri-Tip Slices with Chimichurri Béarnaise, Malbec Gel, Mesquite-Smoked Yuca Purée, and Charred Poblano Oil

🔥 Flavor Notes:

  • Tri-tip → Savory, herb-kissed, deeply tender.
  • Chimichurri Béarnaise → Buttery French backbone with vibrant South American herbs.
  • Malbec gel → Inky fruit and acidity in a polished, silky dot.
  • Yuca purée (smoked) → Creamy, plush starch with an aromatic mesquite halo.
  • Charred poblano oil → Earthy, smoky green lines for contrast and richness.

🛠️ Tools Used:
• Sous Vide
• Cast-iron skillet or blowtorch
• Blender/immersion blender
• Smoking gun (mesquite chips)
• ISI charger (optional)
• Squeeze bottles
• Ring mold
• Dehydrator or low oven (optional)

Recipe

🍽️ Ingredients

Tri-Tip Slices

  • Tri-tip roast: 1.5–2 lb
  • Kosher salt: 1 Tbsp
  • Garlic: 10 cloves, minced
  • Beef tallow: 2 Tbsp
  • Bacon grease (mesquite-smoked preferred): 1 Tbsp
  • Duck fat: 1 Tbsp
  • European butter: 2 Tbsp, melted
  • Dark agave: 1 Tbsp
  • Baking powder: 2 tsp
  • Avocado oil: ~3 Tbsp (searing)

Chimichurri Béarnaise

  • Shallot: 1, finely minced
  • White wine vinegar: 2 Tbsp
  • Dry white wine: 2 Tbsp
  • Tarragon: 2 Tbsp, finely chopped
  • Parsley: 2 Tbsp, finely chopped
  • Cilantro: 1 Tbsp, finely chopped
  • Egg yolks: 2
  • Butter: ½ cup, melted
  • Salt & pepper to taste

Malbec Gel

  • Malbec wine: 1 cup
  • Sugar: 1 Tbsp
  • Lemon juice: 1 Tbsp
  • Agar-agar: ½ tsp

Yuca Purée (Mesquite-Smoked)

  • Yuca (cassava): 2 large roots, peeled, cut into 1–2" chunks
  • Heavy cream: ½ cup
  • Butter: 2 Tbsp, melted
  • Garlic: 2 cloves, minced
  • Salt & pepper to taste

Charred Poblano Oil

  • Poblano peppers: 2
  • Olive oil: ½ cup
  • Salt: ¼ tsp

🔥 Method — Ordered by Timeline

✅ 1) Prepare the Tri-Tip (starts up to a week ahead; sous-vide/freezer time is flexible)

Dry brine & smoke

  1. Salt the tri-tip; rest 30 min at room temp.
  2. Smoke at <150°F over mesquite for ~1 hour for a deep but gentle smoke.

Seal & deep freeze
3) Bag with garlic, tallow, bacon grease, and duck fat. Double-bag and freeze at 0°F or below for ≥72 hours.

Sous-vide
4) Thaw two days before serving.
5) Sous-vide at 133°F for 36–42 hours.
6) One hour before searing, remove and cool to room temp in the bag.

✅ 2) Make the Yuca Purée (smoked) — day of service

Same ingredients as the pavé; different technique and a smoked finish.
  1. Simmer yuca chunks in salted water until very tender, 20–30 min. Drain well.
  2. Remove the fibrous core from each piece.
  3. In a blender (or work bowl if using an immersion blender), add hot yuca, ½ cup heavy cream, 2 Tbsp melted butter, minced garlic, salt, and pepper.
  4. Mesquite-smoke infusion: Load the smoking gun with mesquite chips. With the blender lid slightly ajar, feed the smoke tube into the jar. Fill with smoke for 15–20 second bursts, cover, and pulse to incorporate. Vent, taste, and repeat 2–3 cycles until the aroma is present but not acrid.
    • Tip: If using a standard blender, crack the lid and cover the opening with plastic wrap around the tube to trap smoke without building pressure.
  5. Blend until silky. Hold warm (or rewarm gently before plating). The texture should be plush and spoonable.

✅ 3) Make the Malbec Gel (while yuca cooks)

  1. Reduce Malbec, sugar, and lemon by half.
  2. Whisk in agar; simmer 2–3 min.
  3. Set in a shallow tray (30–45 min), then blend smooth.
  4. Load into a squeeze bottle.

✅ 4) Make the Charred Poblano Oil

  1. Char poblanos over flame/broiler until black. Steam briefly, peel, deseed.
  2. Blend with olive oil and salt until smooth; strain fine.
  3. (Optional) Dehydrate skins and blitz into powder for garnish.

✅ 5) Chimichurri Béarnaise

  1. Reduce shallot, vinegar, and wine by half.
  2. Whisk reduction into yolks over a gentle bain-marie until ribbons form.
  3. Stream in melted butter to emulsify.
  4. Fold in tarragon, parsley, and cilantro; season.
  5. (Optional) Charge in an ISI for a lighter, airy texture.

✅ 6) Finish & Sear the Tri-Tip

  1. Pat dry. Heat cast iron to screaming hot (~550°F) with avocado oil.
  2. Brush with butter + baking powder + agave.
  3. Sear ~30 sec per side to build a lacquered bark. Rest 5 min.
  4. Slice thin (~⅛"). Briefly warm in a little buttered beef stock before plating, or lightly torch edges for renewed caramelization.

🍷 Plating — Final Assembly

  1. Sauce base: Ring-mold a pool (or spiral) of chimichurri Béarnaise at center.
  2. Tri-tip: Fan warm slices over the sauce; brush lightly with butter for sheen.
  3. Yuca purée: Spoon a smooth smear opposite the meat—this anchors the plate and carries the mesquite aroma.
  4. Accents: Draw a diagonal charred poblano oil line across the plate and drop Malbec gel dots (or a small crescent) near the tri-tip for tart-fruit pops.
  5. (Optional) Micro-cilantro or poblano powder to finish.