Sunday Steakhouse
Oak-smoked tri-tip over Robuchon pommes purée, brown-butter carrots and a sharp fennel salad — then warm butter cake to finish.
The plate
- Smoked Tri-TipEntree
Dry-brined, oak-smoked, and cast-iron seared with a butter baste. Pull at 128°F and rest before slicing.
See the recipe → - Pommes Purée (Robuchon-Style Mashed Potato)Side
Joël Robuchon's legendary silken mashed potato — whole Yukon Golds cooked in salted water, riced hot, dried briefly over heat, then emulsified with cold butter cube by cube and loosened with warm milk. The result is glossy, almost elastic, and incomparably rich. Optional tamis pass takes it from great to restaurant-level silk.
See the recipe → - Roasted Carrots with Brown Butter & TarragonSide
Whole small carrots roasted to caramelized, bathed in nutty brown butter, finished with tarragon and honey. A splash of sherry vinegar balances the sweetness — the move most home versions miss.
See the recipe → - Arugula & Fennel Salad with Lemon VinaigretteSide
Peppery arugula with shaved fennel, Parmigiano, and a bright lemon-Dijon vinaigrette.
See the recipe → - Warm Butter Cake (Steakhouse Style)Dessert
Individual ramekin cakes baked to a gooey custardy center, finished with a torched caramel sugar crust and served hot against cold vanilla ice cream.
See the recipe →
Cook the whole plate, in step.
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