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

• 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.

red wine, soy sauce, garlic, mustard, honey, water, salt, green onions, three, olive oil

Taken from www.epicurious.com/recipes/food/views/marinated-tri-tip-with-chinese-mustard-sauce-and-roasted-green-onions-and-mushrooms-237321 (may not work)