Pete Geoghegan
Pete Geoghegan attended the Culinary Institute of America and taught
there as a Fellow (assistant instructor). After working in several areas of
the food-service industry, Geoghegan brought his extensive
and diverse experience to the position of corporate chef, Research
and Development, at Cargill Meat Solutions’ new Culinary Center of
Excellence. In this role, Geoghegan serves as a resource for product, recipe
and menu development, product evaluations and demonstrations, cooking
and product-handling recommendations, and sensory evaluation.
Roasted Beef Tri-Tip
CARGILL
All recipes developed by Pete Geoghegan
1 2- to 4-pound Morton’s of Omaha Steakhouse Classic Tri-Tip
2 1/2 pounds Yukon Gold potatoes
Kirkland Signature canola oil
Salt and pepper
2 pounds asparagus, trimmed and peeled
1 tablespoon butter
1. Preheat oven to 425°F.
2. Place beef in a roasting pan fat side up. Roast in the oven for 1 hour, or
until internal temperature is 130°F, for medium-rare. Remove from the oven
and let rest for 10-15 minutes.
3. Wash potatoes, cut into quarters and place in a bowl. Add oil, salt and pepper
to taste, and toss to combine. Place on a sheet pan and roast in the oven for
35-45 minutes, or until golden brown. Potatoes can be roasted with the meat
as long as they are not placed too low in the oven, where they may burn.
4. Preheat grill to medium-high.
5. Combine asparagus with canola oil to coat and toss. Grill asparagus for
a few minutes, or until tender. Remove from the grill, top with butter and
season to taste with salt and pepper.
6. Slice the meat across the grain about 1/8-inch thick and serve with the
potatoes and asparagus. Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
Cooking in Style The Costco Way
