In September of last year Peckham got a wonderful new butchery - Flock & Herd. The owner is Charlie Shaw - who formerly worked at Mettricks of Glossop, Drings of Greenwich and the Ginger Pig. A few weeks back, he introduced me to tri-tip - which I'd never had before. An expertly trimmed cut cost me just £6.07 for approximately 800g.
What in the wide, wide world of butchery, I hear you cry as one, is tri-tip? Well, to quote another alumnus of The Ginger Pig, Nathan Mills of The Butchery Ltd:
The tri-tip is an extension of the point end of the rump and is not to be confused with the picanha, which is the cap of the rump and connects with the silverside. Instead this muscle runs from the point of the rump and up and over the knee. In the States [it is] commonly called the sirloin fillet due to its tenderness. The tri-tip has similar flavours and characteristics to rump, but loads more marbling running through it which helps to keep the meat succulent in cooking.
1 x 800g (approx) tri-tip
salt + black pepper
Take the beef out of the fridge, season well, and leave for an hour to come to room temperature. Heat a griddle pan to searing. Lay the tri-tip fat side down on the griddle and leave for a minute or two to colour. Flip it over and sear the underside for a minute. Transfer to a small roasting tin and roast at 220C/200C fan for 25 minutes. Remove from the oven, cover loosely with tin foil and rest for ten minutes.
155 Bellenden Road
T: 020 76357733
Tue– Fri: 9:00 to 18:00
Sat: 8:00 to 16:00
Sun & Mon: Closed