Surf and Turf at home but better then anyplace in Las Vegas

Trim the tri tip roast to just over 2 lbs.

Insert a meter into the thickest part of the meat for accurate cooking.

Season both sides of the tri tip roast liberally with fresh ground pepper, salt, and granulated garlic.

Place the seasoned tri tip roast on a small baking tray with a rack for airflow.

Preheat the oven to 225°F.

Cook the tri tip roast until it reaches an internal temperature of 135°F, which will take about 2 hours.

In the meantime, prepare the horseradish sauce by mixing 2 tablespoons of prepared horseradish with 4 tablespoons of mayonnaise and refrigerate.

Put water on heat in a pot and add Old Bay seasoning while the water is still cold.

Add 1.5 lbs of shrimp with tails on into the cold water with Old Bay and turn on the heat.

Cook the shrimp until they turn white, then remove them and place them into an ice bath to keep them tender.

Make the shrimp cocktail sauce by mixing 2 teaspoons of horseradish, 3 tablespoons of ketchup, a few dashes of Tabasco sauce, a couple dashes of Worcestershire sauce, and a few dashes of lemon juice; refrigerate this mixture.

Remove the tails from the cooked shrimp and place them in a separate bowl.

Once the tri tip is done, use a torch to caramelize the outside for better appearance; alternatively, place it under the broiler.

Slice the tri tip against the grain into thin slices.

Plate the dish by arranging a few slices of beef and forming a circle with the shrimp for the shrimp cocktail.

Add a dollop of cocktail sauce in the middle of the shrimp and a dollop of horseradish sauce on each side of the beef.

Garnish with chives for color.

Equipment Needed

Spice Level:

Dietary