Slow Roasted Striploin with Crispy Yukon Gold Potatoes and Charred Red Pepper BBQ Sauce

• Remove the striploin from the refrigerator at least 1 hour before cooking to temper. Thoroughly pat your striploin dry then generously season with salt and pepper.
• Preheat oven to 275°F.
• Place on a rack set over a sheet tray and roast until the internal temperature reaches 125°F for medium-rare. Remove from oven and rest for 20–30 minutes.
• Just before serving, heat a pan over high heat with a small amount of oil and sear the striploin on all sides until deeply browned.
• Slice against the grain and finish with flaky salt if desired.

• Cut your potatoes into wedges lengthwise (think steak fries here). With a medium potato we usually cut them into 6 wedges each.
• Fill a medium pot with cold water, potatoes, garlic, thyme and salt. Bring to a low simmer and cook until the potatoes become tender enough to cut easily but are not starting to break apart.
• Strain the potatoes and let them cool completely on a sheet tray.
• Option & delicious – Smoke your cooled potatoes in a smoker for 20 minutes on a low temperature setting. Hickory or Applewood chips both work well for this.
• Heat your vegetable oil to 300°F. Fry the smoked potatoes for 6–7 minutes, or until they are tender but have not yet developed any color. Remove from the oil and drain on a wire rack or paper towels. Allow the potatoes to cool completely.
• Increase the oil temperature to 350°F. Fry the potatoes a second time for 3–4 minutes, or until they are lightly golden brown and crisp. Transfer to a bowl and immediately season with kosher salt, freshly ground black pepper, and finely chopped parsley. Toss to coat evenly and serve hot.

• Add all ingredients to a blender and blend until smooth or desired consistency.

• Combine all ingredients in a small baking dish, making sure the tomatoes are completely covered in the oil.
• Bake at 350°F for 35 minutes and then let cool.

On a warm plate, spread a generous amount of Charred Red Pepper BBQ Sauce. Place the Slow Roasted Striploin on top. Garnish with a spoonful of Confit Cherry Tomato and Crispy Yukon Gold Potatoes on the side. Serve immediately with a glass of Howell Mountain Cabernet Sauvignon.