Oregon Music News: Oregon’s all-genre music magazine since 2009


Pete Peterson cooks with Marti Mendenall / Smoked Tri-Tip Wellington and All-American BBQ

By MARTI MENDENHALL // Marti's Music Kitchen returns for season 3 with saxophonist Pete Peterson and his famous Smoked Tri-Tip Wellington and All American BBQ

That’s RIGHT baby, it’s SEASON THREE of MARTI’S MUSIC KITCHEN! If you’ve been around since the beginning, THANK YOU! And if you’re new here, don’t forget to give the podcast a listen and SUBSCRIBE and check out patreon.com/MartiMendenhall a peek, would you kindly?

We’re in the kitchen on this momentous day with Pete Peterson, orchestrator extraordinaire and Portland’s go-to recording artist for saxophone and woodwind instruments. He’s a member of the Harry James Orchestra, has been featured on film soundtracks, and has toured nationally many times over. Pete is also well-known for his cooking expertise, especially behind the grill!

“I was fortunate enough to get to tour with some bands that went all over the country, so every place I went I would sample their barbecue and go “oh wow, this is really good!” So I’d come back with ideas and I’d go out to my smoker and just experiment and practice and try to see what I can come up with. You know, barbecue is kind of the universal language of American cooking!”

Today’s recipe is a beef wellington with a touch of bourbon. Pete’s recipe calls for slow-cooking the beef and adding in the sensuous flavors of mushrooms, shallots, and other good secrets all before wrapping it in prosciutto and bread dough and baking it to a perfect, delicious golden brown.

Follow along with Marti and find out how you can create this delicious dish in YOUR kitchen!



WATCH the Marinade on this video! https://www.youtube.com/watch?v=jzvhBliWDxo



 Marti’s Music Kitchen Season 1 Cookbook


Smoked Tri Tip Wellington

 Prep time: 12 to 24 hours

Cook time: 3-5 hours (smoke) plus 35-40 minutes (bake)


 1 medium to large Tri-tip roast


     1/4 cup Worcestershire

     1/4 cup olive oil

     1/4 cup balsamic vinegar

     McCormick’s Montreal Steak Seasoning

     Optional: 1 tsp Knorr “Deep Smoke” liquid seasoning if searing instead of smoking

 Dry Rub:

   2 tablespoons each of:

     Onion powder

     Dry mustard

     Brown sugar

     Black pepper


    1 tablespoon garlic powder

    1 teaspoon sea salt

    Cayenne pepper or red pepper flakes to taste


     4 tablespoons butter (half stick)

     1 tablespoon olive oil

     1 to 2 pounds mushrooms

     1 medium-sized shallot

     2-4 garlic cloves

     Bourbon whiskey

    Dough wrap

    2 to 3 cans of Pillsbury crescent rolls

     2 packages prosciutto

     1 egg

 Marinade: 1 day before: WATCH Pete make this marinade!


 Whisk together liquid marinade ingredients until incorporated. Sprinkle Montreal Steak seasoning on the bottom of a bowl or deep dish; place meat on top of seasoning; pour marinade over meat; sprinkle Montreal steak seasoning on top of meat; cover with foil; marinade overnight.

 In the morning:

Prepare the smoker for cooking with a smoke temperature of between 225-250 degrees. Hardwoods (oak, maple) and fruitwoods (apple, cherry) make the most flavorful smoke.

Dry Rub:

In a small container, combine all dry ingredients. Save 1 to 2 tablespoons of this mixture for later. Remove meat from marinade; cover meat with dry rub and smoke for 3 to 5 hours in 250-degree smoke until an internal temperature of 150 is reached. At that point, wrap in foil.

(Pro tip: the meat will be fully cooked but still tough at this point; if you have time, you may continue cooking for additional tenderness, or the meat may be removed from heat at this point. An additional few hours in 225-degree heat wrapped in foil until the internal temp gets up to 180-190 will make the meat fall-apart tender. Stopping the cooking at 150 won’t ruin anything, though — you’ll still get all the full flavor!)

 (Optional: if you don’t have access to a smoker, the meat may be seared in a high-heat skillet. Follow the above instructions for marinade and dry rub, then sear the meat on all sides in a hot skillet with oil. The final product will be rarer, but still full of flavor!)


     Put mushrooms, shallots, and garlic in a food processor. (Optional: fresh thyme may also be added) Grind on “pulse” setting into a paste-like consistency.

     Melt butter and olive oil in a skillet. Add mushroom paste and 2 tablespoons of dry rub. Add 1 shot of bourbon; cook this mixture until most of the liquid reduces. Remove from heat and set aside.

 Dough and assembly:

 Layer a baking sheet with parchment paper. Spread triangles of crescent dough on parchment to create a base of dough. Layer prosciutto on dough, then spoon a layer of duxelle on prosciutto. Remove the meat from foil and lay it on top of this base layer. Coat the rest of the surface of meat with duxelle, add a layer of prosciutto and cover with the rest of the crescent dough. Beat 1 egg to make egg wash; brush the egg wash onto the outside of the dough.

 Bake at 350 for 35 to 45 minutes until outside is golden brown. Remove from oven and serve.

(Pro-tip: slice thin slices against the grain for maximum tenderness!)

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