Beer And Pomegranate Molasses Marinated Tri-Tip With Blue Cheese, Grilled Mushrooms And Onions

Beer and Pomegranate Molasses

Marinated Tri-Tip With

Blue Cheese, Grilled Mushrooms

And Onions

Beef

1 12 0z. bottle of beer (not dark)

1/3 cup pomegranate molasses*

4 large garlic cloves, chopped

2 teaspoon crushed red pepper flakes

1 (2 1/4 lb) tri-tip beef roast

*

Mushrooms and onions:

4 large portobello mushrooms,

stemmed, dark gills scraped out

1 large onion, peeled, cut into

1/2 inch thick rounds

1/4 cup olive oil

6 garlic cloves, minced

2 tablespoons balsamic vinegar

2 cups chicken broth

1 cup beef broth

1/4 cup heavy whipping cream

1 cup crumbled blue cheese

1 tablespoon chopped Italian parsley

***

For beef, combine all ingredients in a large heavy-duty resalable plastic bag; shake to blend and seal. Chill overnight.

*

For mushrooms and onions, place mushrooms and onions on rimmed baking sheet. Whisk oil, garlic, and vinegar in small bowl: season with salt and pepper. Brush vegetables with some dressing. Grill mushrooms and onions until tender and lightly browned, turning occasionally, about 8 minutes. Cut vegetables into 1/2 inch strips.

*

Boil chicken and beef broth in heavy large skillet over medium-high heat until reduced to about 1 cup; about 12 minutes. Add cream, grilled mushrooms, and onions. Boil until sauce coats vegetables, tossing occasionally. Season sauce to taste with salt and pepper; 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 in center registers 135 F for medium rare, turning occasionally and basting with boiled marinade, about 30 minutes. Transfer to cutting board; let rest 10 minutes.

*

Rewarm mushroom sauce. Thinly slice beef across grain. Overlap slices on platter. Spoon some mushroom sauce over; sprinkle with cheese and fresh herbs. Serves 4 to 6

***

* TIP A thick pomegranate syrup is sold at some supermarkets and Middle Eastern Markets. If you can't find it, boil down pure pomegranate juice to form a thick syrup (texture of corn syrup). It is about a 3:1 formula