Marinated Tri-Tip with Chinese Mustard Sauce and Roasted spring onions and Mushrooms

Ingredients for Marinated Tri-Tip with Chinese Mustard Sauce and Roasted spring onions and Mushrooms

• 80ml dry red wine

• 2 tablespoons soy sauce

• 3 garlic gloves, minced

• 1 teaspoon plus 2 tablespoons dry mustard

• 1 675g beef tri-tip roast

• 2 tablespoons honey

• 2 tablespoons water

• 1/4 teaspoons salt

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

• 450g or three 170g packages baby portobello mushrooms

• 2 tablespoons olive oil

How to make Marinated Tri-Tip with Chinese Mustard Sauce and Roasted spring onions and Mushrooms

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.

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

Preheat oven to 232°C. Remove tri-tip from marinade; pat dry with paper towels. Place tri-tip on large rimmed baking sheet; sprinkle with salt and pepper. Arrange spring 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 centre of meat registers 52°C for medium-rare, about 12 minutes longer.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.