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1
Preheat a rotisserie, grill, or grill pan.
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2
Season tri-tip with salt and pepper.
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3
Cook meat until medium-rare on rotisserie or grill, about 20 minutes depending on temperature of cooking medium.
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4
Meanwhile, heat a small saute pan over medium-high heat.
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5
Season foie gras with salt and pepper, and then sear in hot pan until desired degree of doneness.
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6
Slice baguette in half lengthwise and then toast bread, if desired.
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7
Spread Peach Mustard over bottom piece of bread.
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8
Slice tri-tip, as desired, and place on bottom half of baguette on top of mustard.
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9
Place foie gras on top of tri-tip and then add a dollop of Peach Mustard on top of foie gras.
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10
In a bowl, mix arugula greens, shaved truffles, truffle oil, salt and pepper, to taste.
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11
Add to sandwich on top of foie gras.
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12
Spread Peach Mustard on top half of baguette, slice, and serve.
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13
In a medium saucepan, cook peaches with brown sugar over medium heat until caramelized.
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14
Add rice wine vinegar and stir to combine.
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15
When ready to serve, stir in 1 cup caramelized onions, or more to taste.
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16
You can vary the amount of onions based on your preference.
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17
For 1 serving, combine about 3 to 4 tablespoons of the peach-onion mixture with about 1 tablespoon Dijon in a small bowl.
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18
More or less mustard can be added, to taste.
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19
Spread on baguette.
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20
Store extra Peach Mustard in an airtight container in the refrigerator.
