Marinated Tri-Tip with Chinese Mustard Sauce and Roasted Green Onions and Mushrooms
A flavorful tri-tip roast marinated in red wine and soy sauce, served with a sweet and tangy Chinese mustard sauce, roasted green onions, and baby portobello mushrooms. Perfect for a special dinner that combines Asian and Western flavors.
Ingredients
- •⅓ cup dry red wine
- •2 tablespoons soy sauce
- •3 cloves garlic
- •1 teaspoon dry mustard
- •1½ pound beef tri-tip roast
- •2 tablespoons honey
- •2 tablespoons water
- •¼ teaspoon salt
- •3 bunches green onions
- •1 pound baby portobello mushrooms
- •2 tablespoons olive oil
Cooking Instructions
- 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.
30 min
- 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.
5 min
- 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.
24 min
- 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.
10 min
