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Marinated Tri-Tip w/ Blue Cheese, Mushroom & Onion

Category: Main Dishes

Products Used: Nana's Extra Virgin Olive Oil, Fig Balsamic Vinegar

A luxurious herb, mushroom, and blue cheese cream sauce tops a flavorful cut of beef marinated in our savory Fig Balsamic.


  • 1/3 cup OTO Fig Balsamic Vinegar
  • OTO Fig Balsamic
  • Large garlic cloves, chopped
  • 2 teaspoons dried, crushed red pepper
  • 12 1/4-pound tri-tip beef roast, trimmed
  • 2 large portobello mushrooms
  • 8 oz. large fresh shiitake mushrooms, stemmed
  • 6 oz. oyster mushrooms
  • 1 onion, peeled, cut into 1/2 in. thick pieces
  • 1/4 cup OTO Extra Virgin Olive Oil
  • 6 garlic cloves, chopped
  • 2 tablespoons OTO Fig Balsamic Vinegar
  • nonstick oil spray
  • 2 cups chicken broth
  • 1 cup beef broth
  • 1/4 cup heavy whipping cream
  • 1 cup crumbled blue cheese
  • 1 tablespoon chopped fresh herbs
  • 2 tablespoons OTO Fig Balsamic Vinegar


For Beef:

Combine first 3 ingredients in large, heavy-duty, resealable plastic bag; shake to blend and seal. Chill overnight.

For Mushrooms & Onions:

Stem the mushrooms and scrape out the dark gills. Place the mushrooms and onions on a rimmed baking sheet. Whisk oil, garlic, and fig balsamic in a small bowl; season with salt and pepper. Brush vegetables with some of the dressing. Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill or bake mushrooms and onions until tender and lightly browned, turning occasionally, about 8 minutes. Cut into 1/2-inch strips.

Broil all broth in a large, heavy 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 and set aside.

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° (for medium-rare), turning occasionally and basting with marinade, about 30 minutes. Transfer to cutting board; let rest 10 minutes.

Rewarm mushroom sauce. Slice the beef thinly across the grain, then overlap the slices on a platter. Spoon some sauce over the meat and sprinkle with cheese and fresh herbs.