Playing with technique here, the idea was to "wet roast" a tri-tip over a bath of onions and thyme at 450F. The tri-tip was coated in kosher salt and black pepper, roasted at 450F for about 20 minutes, and rested after reaching an internal temp of 145F. Then the bath was drained and the onion and thyme got a dash of olive oil and continued to roast until slightly caramelized. The tri-tip was finished under the broiler for 5 minutes and again rested. The carrots were roasted in a bath of ginger, tamari, butter and water at 450F for 20 minutes.
The pasta was just an excuse to marry two of my current flavor crushes - single source olive oil and 100% farro pasta; add a little Portuguese fleur de sel, done.
Simple flavors pairings making for a good Sunday dinner with the family.
