Tri-tip with roasted autumnal sweet potato salad

Ingredients

4 people, about 45 minutes

• 600 g Venison Tri-tip

• salt and pepper

• Potato salad

• 2 sweet potatoes, peeled and diced in cubes 2 x 2 cm

• 1 broccoli, picked in small bouquets

• 1 red pepper, diced

• 1 red onion, split into boats

• olive oil

Vinaigrette

• 1/2 dl olive oil

• 1 tablespoon honey

• 1 lemon squeezed

• 1 teaspoon lemon zest

• 1 clove of garlic, finely chopped

• 1 red chili, pitted and finely chopped

Do this

Heat the oven to 200 degrees.

Put the sweet potatoes in an ovenproof dish and roast for about 5 minutes. Add the rest of the vegetables and roast them in the oven until they are almost ready (soft). Take out and set aside, lower the temperature in the oven to 180 degrees.

Cross the fat coat on the meat with a sharp knife. Salt and pepper.

Fry the meat on medium heat in a cast iron pan with a little oil and a pinch of butter. Make sure that all surfaces have a nice frying surface. Put the meat in an ovenproof dish and place in the oven. Cook to the desired internal temperature, use a frying thermometer. I usually take out the meat when the internal temperature shows 50 degrees, the temperature will continue to rise 2-4 degrees while it rests.

Let the meat rest for about 10 minutes. While the meat is resting, you can put the vegetables in the oven again.

Mix all the ingredients for the vinaigrette.

Take the vegetables out of the oven, beat over the vinaigrette and season with salt. Slice the deer to the desired thickness. Serve the warm salad with the deer.