Wednesday: Tri-Tip Bourguignon With Veggies Over Egg Noodles



It’s Wednesday, which means steak night, but this isn’t any ordinary steak night—this is our tribute to Julia Childs with tri-tip bourguignon. Usually, this dish is so time consuming that no one wants to make it, but we’ve taken all the hard work out so you can enjoy this warm-your-soul dish with ease. Our sauce is a reduction of wine, herbs, carrots, onions, celery, and mushrooms, and the tri-tip is marinated overnight in this reduction. It permeates the steak, and with tri-tip already being a tender cut of meat, this will be an immensely flavorful dish. Of course, there has to be sauteed carrots, mushrooms, and onions to complete the dish, and you’ll lay those down over a bed of delicious buttered egg noodles. Finish this dish off with beautiful, vivid green broccolini—a natural hybrid of Kai-lan and broccoli—dressed with a phenomenal red wine demi glace. These are the kinds of dish that remind you why you get up in the morning and work so hard, and we can only hope Julia will be proud.
* There is a gluten-free version of this dish available.


Joshua Enders CEO at Six Vertical

StayInPDX is my go-to when I want a great dinner that night and I don’t want the hassle of going to the store. I didn’t pay much attention to the local food movement until I found StayInPDX. Now I understand why it matters…  the food is amazingly fresh!

Madelyn Do Physician's Assistant

As a busy professional, I appreciate the convenience of StayInPDX. I can order online in the morning, have the meal delivered to my office and enjoy a great meal that evening. It’s fast, efficient and the food quality is excellent. The ingredients are always fresh and the recipes are restaurant-worthy.