tri-tip

On Sunday I taught a demonstration cooking class as part of a bridal shower. It was a lovely afternoon with 21 delightful ladies and a beautiful bride-to-be. This was our main course. P.S. Thanks to my own lovely daughter, Marissa, for assisting me! xoxo

Pomegranate Marinated Tri-Tip with Blue Cheese and Wild Mushrooms

Pomegranate Molasses
1 cup pomegranate juice
3 tablespoons lemon juice
3 tablespoons sugar
Beef
12-ounce bottle of beer
4 large garlic cloves, peeled and minced
2 teaspoons dried crushed red pepper flakes
2  1/2 pounds tri-tip beef, trimmed
Mushrooms
2 large portobello mushrooms; stemmed, dark gills scraped out, then thinly sliced
8 ounces fresh or re-hydrated shiitake mushrooms, stemmed and sliced
6 ounces fresh crimini mushrooms, sliced
1 large onion, peeled, cut into 1/2-inch-thick slices
8 garlic cloves, peeled and minced
2 tablespoons balsamic vinegar
1/4 cup olive oil
2 tablespoons unsalted butter
2 cups chicken broth
1 cup beef broth
1/4 cup heavy whipping cream
1 cup crumbled blue cheese, divided
1 tablespoon chopped fresh herbs; such as thyme, rosemary, and oregano

Pomegranate Molasses: Place pomegranate juice, lemon juice, and sugar in a medium saucepan and bring to a boil. Reduce to 1/3 cup liquid. Cool to room temperature and then refrigerate until ready to use.

Beef: Combine beer, 1/3 cup pomegranate molasses, garlic, dried red pepper, and beef in a large heavy-duty resealable plastic bag; toss and turn to blend and seal. Chill overnight.

Mushrooms: Place mushrooms and onions in a large bowl.  Mix vinegar and garlic in a small bowl, whisk in oil, and season with salt and pepper. Toss the mushroom mixture with the dressing. Heat a heavy large skillet over medium-high heat, melt butter then add mushroom mixture, sauté until tender and lightly browned.

Boil both broths in a medium saucepan over high heat until reduced to 1 cup.  Add cream and bring to a boil, reducing slightly. Add to mushroom mixture in skillet and boil until sauce coats mushrooms and onions, stirring occasionally for about 10 to 12 minutes. Remove from heat and stir in 1/2 cup of the crumbled blue cheese. Season sauce to taste with salt and pepper.

Spray grill rack with nonstick spray and heat to medium-high. Drain marinade from the beef into a medium saucepan; boil for 10 minutes. Grill beef over the hottest part of the grill until brown, about 6 minutes per side.  Move beef to the coolest part of the grill; cover and cook until a thermometer inserted into the center registers 140 degrees, turning occasionally and basting with marinade, about 25 to 30 minutes. Transfer to cutting board; let rest 10 minutes. Rewarm mushroom sauce. Thinly slice beef across the grain. Overlap slices on serving plates or a platter. Spoon sauce over; sprinkle with remaining crumbled blue cheese and herbs.

Serves 6