Beer-Marinated Tri-Tip with Blue Cheese, Wild Mushrooms, and Onions

Beer-Marinated Tri-Tip with Blue Cheese, Wild Mushrooms, and Onions

Info

Rating
Calories
1208.0
Protein
71.0
Sodium
726.0
Fat
80.0

Description

Ted Reader likes to marinate the roast in a coffee porter (a dark beer that's flavored with coffee or with dark malts and highly roasted barley) or a similar beer with body, such as Guinness or a honey brown lager. What to drink: Wyndham Estate 2003 Shiraz, Bin 555, South Eastern Australia ($10).

Ingredients

1 12-ounce bottle of beer
1/3 cup pomegranate molasses*
4 large garlic cloves, chopped
2 teaspoons dried crushed red pepper
1 2 1/4-pound tri-tip beef roast, trimmed
2 large portobello mushrooms, stemmed, dark gills scraped out
8 ounces large fresh shiitake mushrooms, stemmed
6 ounces oyster mushrooms
1 12-ounce onion, peeled, cut into 1/2-inch-thick rounds
1/4 cup olive oil
6 garlic cloves, chopped
2 tablespoons balsamic vinegar
Nonstick vegetable oil spray
2 cups low-salt chicken broth
1 cup beef broth
1/4 cup heavy whipping cream
1 cup crumbled blue cheese
1 tablespoon chopped fresh herbs

Directions

  1. Combine first 5 ingredients in large heavy-duty resealable plastic bag; shake to blend and seal. Chill overnight.
  2. Place mushrooms and onions on rimmed baking sheet. Whisk oil, garlic, and vinegar in small bowl; season with salt and pepper. Brush vegetables with some dressing.
  3. Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill mushrooms and onions until tender and lightly browned, turning occasionally, about 8 minutes. Return vegetables to same baking sheet; cut into 1/2-inch-thick strips.
  4. Boil all broth in heavy large skillet over medium-high heat until reduced to 1 cup, about 12 minutes. Add cream, mushrooms, and onions. Boil until sauce coats vegetables, tossing occasionally, about 6 minutes. Season sauce to taste with salt and pepper. Set aside.
  5. Drain marinade from beef into medium saucepan; boil 2 minutes. Cook beef over hottest part of grill until brown, about 5 minutes per side. Move beef to coolest part of grill; cover and cook until thermometer inserted into center registers 135°F for medium-rare, turning occasionally and basting with marinade, about 30 minutes. Transfer to cutting board; let rest 10 minutes.
  6. Rewarm mushroom sauce. Thinly slice beef across grain. Overlap slices on platter. Spoon some sauce over; sprinkle with cheese and fresh herbs.
  7. *A thick pomegranate syrup; sold at some supermarkets and Middle Eastern markets, and at adrianascaravan.com.

Tags

    Beef Mushroom Onion Marinate Father's Day Backyard BBQ Dinner Blue Cheese Summer Grill/Barbecue Bon Appétit Peanut Free Tree Nut Free Soy Free
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