2tablespoonsfresh herbs such as rosemary, sage and thyme (chopped)
2lbtri-tip roast(907 grams)
Salt and pepper
8ouncescremini mushrooms, chopped (227 grams)
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.
NOTE: Using a thermometer to test for doneness will yield the best results.