Tri-tip medaillons with ratatouille

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Tri-tip medaillons with ratatouille

The beef tenderloin will be too expensive to eat in a restaurant or at the Christmas table in a couple of months. But I’ve got the solution and found a worthy alternative.

I think the Tri-tip is a perfect substitute for the beef tenderloin that’s going to be in short supply. Especially when you cook and cut it the right way.


  • Tri-tip
  • fleur de sell

For the ratatouille

  • 2 tbsp of olive oil
  • salt and pepper
  • 4 tomatoes
  • 1 courgette
  • 1 eggplant

How to

  1. Cut the tri-tip so that it looks like beef tenderloin. Watch the video on how to do this. Then cut it into smaller medaillons.
  2. Slice 2 tomatoes, the courgette and the eggplant into thin slices. Grate the other two tomatoes.
  3. Put the olive oil in a small cast-iron skillet and pour in the grated tomatoes. Lay the vegetable slices in a fan shape over the grated tomatoes and season them with salt and pepper.
  4. Fire up your grill with two zones. One zone with direct heat and another with indirect heat. Place the medaillons on the indirect side and the ratatouille above the direct side.
  5. Close the lid and cook the tri-tip medaillons to a core temperature of 48°C (118F). Then sear them off to a core temperature of about 52°C (126F). Cook the ratatouille until the vegetables start to turn soft.
  6. Season the medaillons with fleur de sell and let them rest for a couple of minutes.
  7. Slice the medaillons against the grain and serve it with the ratatouille.

Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.

BBQ gear used

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