Beer-Marinated Tri-Tip With Blue Cheese, Wild Mushrooms, And Onions

• 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

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 135u0b0F 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. *

pomegranate molasses, garlic, red pepper, beef, portobello mushrooms, shiitake mushrooms, mushrooms, onion, olive oil, garlic, balsamic vinegar, vegetable oil spray, lowsalt, beef broth, heavy whipping cream, blue cheese, fresh herbs

Taken from www.epicurious.com/recipes/food/views/beer-marinated-tri-tip-with-blue-cheese-wild-mushrooms-and-onions-232379 (may not work)