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Recipes

Marinated Tri-Tip with Chinese Mustard Sauce and Roasted Green Onions and Mushrooms

By Rozanne GoldPhotography by Brian Leatart
Image may contain Food Plant Produce and Vegetable

Recipe information

  • Yield

    4 Servings

Ingredients

1

/3 cup dry red wine

2

tablespoons soy sauce

3

garlic cloves, minced

1

teaspoon plus 2 tablespoons dry mustard

1

1 1/2-pound beef tri-tip roast

2

tablespoons honey

2

tablespoons water

1

/4 tablespoon salt

3

bunches green onions, root ends trimmed, dark green tops cut off and discarded

1

pound or three 6-ounce packages baby portobello mushrooms

2

tablespoons olive oil

Need to make a substitution?

Preparation

  1. Step 1

    Whisk wine, soy sauce, garlic, and 1 teaspoon dry mustard in large glass baking dish. Add tri-tip and turn to coat with marinade. Let stand at room temperature 30 minutes, turning meat occasionally.

    Step 2

    Meanwhile, whisk honey, 2 tablespoons water, 1/4 teaspoon salt, and remaining 2 tablespoons dry mustard in small bowl to blend; set sauce aside.

    Step 3

    Preheat oven to 450°F. Remove tri-tip from marinade; pat dry with paper towels. Place tri-tip on large rimmed baking sheet; sprinkle with salt and pepper. Arrange green onions and mushrooms around meat; drizzle onions and mushrooms with olive oil. Roast 12 minutes. Turn meat, onions, and mushrooms over; roast until vegetables are tender and instant-read thermometer inserted into center of meat registers 125°F for medium-rare, about 12 minutes longer.

    Step 4

    Place mushrooms and green onions on platter. Cut meat into 1/4-inch-thick slices; arrange atop green onions and mushrooms. Pour any pan juices over. Drizzle lightly with mustard sauce. Serve, passing remaining mustard sauce alongside.

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