This garlic and herb marinated tri-tip roast and mushrooms is easy enough for a weeknight but fancy enough for any special occasion.
As I’ve mentioned here before, we keep Valentine’s Day pretty low key. No flowers or gifts, no restaurant reservations. In years past my husband and I have simply enjoyed a nice quite meal together at home, but now that our children are getting a little older we’re letting them in on the fun too.
Last year I made something a little extra special for dinner, lit a few candles, and poured champagne for the adults and sparkling cider for the kids. They loved it and my hubby and I had a great time too. I think it’s going to be a permanent tradition!
This garlic herb tri-tip roast and mushrooms is exactly the kind of the meal I serve when I’m looking for something “special”. It feels a little fancier— while still being easy and doable— and always goes over with rave reviews.
Tri-tip is a pretty cheap cut of meat so it’s a great alternative to steak, plus it’s more hands-off (which is great for a multi-tasking parent like myself). The marinade is made with plenty of garlic and fresh herbs like rosemary, thyme, and sage. Let the roast and marinade sit for several hours or overnight, then roast it in the oven to your desired doneness.
(I personally like mine done about medium, around 140 degrees F, and the best way to make sure you don’t overcook the meat is to use a thermometer. This is what I use.)
The mushrooms are the final touch, roasted in the tri-tip drippings until tender and full of flavor.
Whether you’re planning a meal for a special occasion or looking for a slightly upgraded weeknight dinner, this right here will fit the bill. Serve the tri-tip and mushrooms as you like! We enjoyed ours with mashed potatoes, a green salad, and a few glasses of red wine.
Garlic Herb Tri-Tip Roast with Mushrooms
- 3 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 6 cloves garlic, minced
- 2 tablespoons fresh herbs such as rosemary, sage and thyme (chopped)
- 2 lb (907 grams) tri-tip roast
- Salt and pepper
- 2 tablespoons butter
- 8 ounces (227 grams) cremini mushrooms, chopped
- To make the marinade, combine the olive oil, Worchestershire sauce, Dijon mustard, garlic, and herbs.
- Put tri-tip roast in a large zip-topped bag and add marinade. Close bag and use your fingers to work the marinade over the roast. Chill in the fridge for at least 6 hours and up to 24 hours.
- Preheat oven to 425 degrees and grease a medium roasting dish or rimmed pan with nonstick spray. Add roast to prepared pan and sprinkle generously with salt and pepper.
- Roast tri-tip for about 30-40 minutes, or until a thermometer reads 135-140 degrees for medium-rare. Remove roast from pan, set aside and cover with foil.
- Reduce oven to 375 degrees. Add butter to roasting pan and let melt. Add mushrooms and toss to coat with butter. Sprinkle with salt and pepper. Roast mushrooms for 10-15 minutes, until browned and fragrant.
- Slice tri-tip roast and serve with mushrooms.
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