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 colher de chá de sal

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

• 450g or three 170g packages baby portobello mushrooms

• 2 colheres de sopa de azeite de oliva

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.

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