Roasted Beef Tri-Tip

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.

Fettuccine Alfredo with King Crab Leg Meat

3/4 pound fettuccine
2 tablespoons butter
2 tablespoons chopped garlic
10 button mushrooms, quartered
12 canned artichoke heart halves
1/4 cup dry white wine
1 pint heavy cream
1/2 cup grated Parmesan cheese
1 pound king crab leg meat
2 tablespoons chopped fresh parsley

1. Cook fettuccine according to package directions. Drain and reserve.
2. Heat butter in a large sauté pan over medium heat. Add garlic and sauté for 30 seconds.
3. Add mushrooms and sauté until lightly browned. Add artichokes and toss with mushrooms and garlic.
4. Deglaze the pan with wine for 30 seconds. Add cream and Parmesan; simmer to reduce and thicken for 1-2 minutes.
5. Add crab and reserved fettuccine and toss to thoroughly heat and coat.
6. Divide among 4 pasta bowls or plates and sprinkle with chopped parsley.

Makes 4 servings.