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

Ingredients

• 1 pound baby portobello mushrooms 
• 1 teaspoon mustard dry
• 0.3 cup cooking wine dry red
• 3  garlic gloves minced
• 3 bunches green onions dark ends trimmed
• 2 tablespoons honey 
• 2 tablespoons olive oil 
• 0.3 teaspoon salt 
• 2 tablespoons soya sauce 
• 1.5 pound beef tri-tip roast 
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• whisk
• kitchen thermometer
• glass baking pan

Directions

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 450°F.
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. Arrange green 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 center of meat registers 125°F for medium-rare, about 12 minutes longer.
8. Place mushrooms and green onions on platter.
9. Cut meat into 1/4-inch-thick slices; arrange atop green onions and mushrooms.
10. Pour any pan juices over.
11. Drizzle lightly with mustard sauce.
12. Serve, passing remaining mustard sauce alongside.