Marinated Tri-Tip with Chinese Mustard Sauce and Ro

Name: Marinated Tri-Tip with Chinese Mustard Sauce and Roasted Green Onions and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup dry red wine; 2 tablespoons soy sauce; 3 garlic gloves, 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 teaspoon 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

Servings: persons

1/3 cup dry red wine
2 tablespoons soy sauce
3 garlic gloves, 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 teaspoon 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

1
Whisk wine, soy sauce, garlic, and 1 teaspoon dry mustard in large glass baking dish.
2
Add tri-tip and turn to coat with marinade.
3
Let stand at room temperature 30 minutes, turning meat occasionally.
4
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
Preheat oven to 450F.
6
Remove tri-tip from marinade; pat dry with paper towels.
7
Place tri-tip on large rimmed baking sheet; sprinkle with salt and pepper.
8
Arrange green onions and mushrooms around meat; drizzle onions and mushrooms with olive oil.
9
Roast 12 minutes.
10
Turn meat, onions, and mushrooms over; roast until vegetables are tender and instant-read thermometer inserted into center of meat registers 125F for medium-rare, about 12 minutes longer.
11
Place mushrooms and green onions on platter.
12
Cut meat into 1/4-inch-thick slices; arrange atop green onions and mushrooms.
13
Pour any pan juices over.
14
Drizzle lightly with mustard sauce.
15
Serve, passing remaining mustard sauce alongside.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup dry red wine, 2 tablespoons soy sauce, 3 garlic gloves, minced, 1 teaspoon plus 2 tablespoons dry mustard, and more.

Yes, Marinated Tri-Tip with Chinese Mustard Sauce and Roasted Green Onions and Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions