Blackened Bleu Recipe
marinated tri-tip, parmesan risotto cake, bleu cheese cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade
Parmesan Risotto Cake
Bleu Cheese Cream
Method
Marinating the Tri-Tip
- 1
Prepare the Marinade
In a bowl, combine olive oil, garlic powder, paprika, cayenne pepper, black pepper, salt, and lime juice. Mix well.
- 2
Marinate the Meat
Rub the marinade all over the tri-tip, ensuring it’s well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Making the Risotto Cake
- 3
Cook the Risotto
In a saucepan, heat the chicken broth and keep it warm. In another pan, melt butter and sauté the onion until translucent. Add arborio rice and stir for 1-2 minutes. Gradually add the warm broth, one ladle at a time, stirring continuously until absorbed. Repeat until rice is creamy and al dente.
- 4
Form the Cakes
Once the risotto is cooked, mix in grated parmesan, beaten egg, salt, and black pepper. Allow to cool slightly, then shape the mixture into cakes.
- 5
Pan-Fry the Cakes
In a skillet, heat some oil over medium heat and fry the risotto cakes until golden brown on both sides. Set aside.
Preparing the Bleu Cheese Cream
- 6
Make the Cream
In a saucepan over low heat, combine heavy cream, minced garlic, bleu cheese, black pepper, and salt. Stir until the cheese is melted and the mixture is smooth. Do not let it boil.
Cooking the Tri-Tip
- 7
Assembly
- 8
Serve
Place a risotto cake on each plate, top with slices of tri-tip, and drizzle with bleu cheese cream. Enjoy your Blackened Bleu!