Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Sirloin tri-tip
Salt and pepper -- as
Desired
2 tb Oil
1 md Onion -- peeled and
Quartered
1 Carrot -- cut up
1 Celery stalk -- chopped
2 tb Flour
1 c Red wine
3 c Chicken broth
1 ts Thyme

PAT THE MEAT DRY, SPRINKLE with salt and pepper. Heat the oil in a
large flame-proof casserole, add the meat and brown on both sides
over high heat. Remove the meat from the pot, reduce heat to medium
and add onions, carrots and celery and cook, stirring, Serve the
sauce separately.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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