Chef's Knife - Essential for cutting ingredients into various sizes and shapes.
Cutting Board - Provides a safe surface for chopping vegetables and meat.
Measuring Cups & Spoons - For accurately measuring ingredient quantities.
Roasting Pan with Rack - Ideal for roasting the green onions, mushrooms, and tri-tip evenly.
Oven Mitts - To safely handle hot pans from the oven.
Instant-Read Digital Thermometer - Ensures the meat is cooked to the desired temperature.
Food Processor (optional) - Can be used for making a smoother sauce or quickly chopping vegetables.
Cast Iron Skillet (optional) - Provides even heat distribution, useful for searing tri-tip before roasting.
Mandoline Slicer (optional) - For thinly slicing the green onions and mushrooms uniformly.
Can Opener - To open cans of ingredients if needed.
1/3 cup dry red wine
2 tablespoons soy sauce
3 garlic gloves, minced
1 teaspoon plus 2 tablespoons dry mustard
1 1 1/2-pound beef tri-tip roast
2 tablespoons honey
2 tablespoons water
1/4 teaspoon salt
3 bunches green onions, root ends trimmed, dark green tops cut off and discarded
1 pound or three 6-ounce packages baby portobello mushrooms
2 tablespoons olive oil
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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