Careme

Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

Oven-Roasted Tri-Tip with Balsamic Mushroom–Onion Pan Sauce + Roasted Broccoli

A hearty, sale-friendly tri-tip dinner with lots of mushrooms: tri-tip is roasted then sliced, and you make a quick stovetop mushroom–onion pan sauce with balsamic and butter. Served with roasted broccoli (winter-suitable, widely available) and optional Yukon Golds if you want a starch.

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Ingredients

  • Beef Choice Angus Tri Tip Roast (1 Roast) ~1.25 lb (enough for 2 with leftovers) OR 1 lb for exact portions $13.99/lb
  • Simple Truth Organic® Whole White Mushrooms, 8 oz (or Baby Bella) 1 (8 oz) $3.79
  • Organic Jumbo Yellow Onion 1/2 medium, sliced $2.19/lb
  • Broccoli Crown ~1 lb (1 large crown) $2.99/lb
  • Garlic 2 cloves, minced
  • Olive oil 2–3 tbsp
  • Balsamic vinegar 1–2 tbsp
  • Butter 1 tbsp
  • Dried thyme or rosemary 1 tsp
  • Salt & black pepper to taste
  • Optional: Organic Yukon Gold Potatoes ~1 lb, roasted alongside broccoli $4.99 (3 lb bag)

Instructions

  1. Heat oven to 425°F. Pat tri-tip dry. Season all over with salt, pepper, and thyme/rosemary. Drizzle with a little olive oil.
  2. Roast broccoli (and optional potatoes): Cut broccoli into florets (and potatoes into chunks if using). Toss with olive oil, salt, pepper. Spread on a sheet pan; roast 18–25 minutes, turning once, until browned and tender.
  3. Cook tri-tip: Place tri-tip on a separate pan or in a roasting dish. Roast 20–30 minutes (depending on thickness) until 130–135°F for medium-rare. Rest 10 minutes before slicing (carryover will raise temp).
  4. Mushroom pan sauce (stove): While meat rests, heat a skillet over medium-high with 1 tbsp olive oil. Add mushrooms and onions; cook 8–10 minutes until deeply browned. Add garlic 30 seconds. Add balsamic + 2–3 tbsp water (or broth/wine if you have) and scrape up browned bits. Simmer 1–2 minutes. Swirl in butter; taste and adjust salt/pepper.
  5. Serve: Slice tri-tip against the grain. Spoon mushroom sauce over the top and serve with roasted broccoli (and potatoes if using).

Health notes: High protein; mushrooms add volume with low calories. Keep butter to 1 tbsp for a lighter sauce.

Drink pairing: WA Cabernet Sauvignon or Syrah.

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You asked

I only have 4 oz of mushrooms. how do I change the sauce?

Careme

With only 4 oz mushrooms, keep the method the same but scale the sauce down so it doesn’t feel sparse: - Use 1/4 small onion (or 2–3 tbsp sliced onion), not 1/2. - Use 1 small garlic clove (or 1/2 large). - Use 1 tsp balsamic (up to 2 tsp if you like it tangier), not 1–2 tbsp. - Use 2 tbsp water/broth to deglaze, not 1/4 cup. - Use 1–2 tsp butter to finish (instead of 1 tbsp). Cook tip: brown the mushrooms hard first (don’t stir much for the first 2–3 minutes), then add onion so everything caramelizes instead of steaming.

You asked

do I need to slice or chop the mushrooms?

Careme

Slice them. For the best browning and a sauce-y texture, slice mushrooms about 1/4-inch thick. If they’re small, you can just halve them. Avoid chopping fine—it makes them release water fast and turn soft/steamy instead of nicely browned.

You asked

estimated calorie count per serving?

Careme

Rough estimate for the tri-tip steaks with mushroom-onion pan sauce + roasted broccoli (no potatoes), per serving (serves 2): - Tri-tip steak (about 6–8 oz cooked): 430–600 calories - Oil used (about 1 tbsp per person across steak/veg/sauce): 120 calories - Butter in sauce (1 tbsp total, split): 50 calories - Mushrooms + onion: 40–70 calories - Broccoli (about 1/2 lb per person): 70–90 calories Estimated total: ~750–900 calories per serving. If you add ~1/2 lb roasted Yukon Gold potatoes per person, add about 200–300 calories per serving (depending on oil).

You asked

how long overall does this recipe take including prep?

Careme

With tri-tip steaks + roasted broccoli + mushroom-onion pan sauce: About 35–45 minutes total. Breakdown - Prep (slice mushrooms/onion, cut broccoli, season steaks): 10–15 min - Roast broccoli at 425°F: 18–22 min (hands-off) - Cook steaks (sear + rest): 10–15 min total (including 5–10 min rest) - Make pan sauce: 10–12 min (mostly while steaks rest) If you skip roasting and do a quick stovetop veg instead, you can get it closer to 25–30 minutes.

You asked

I have tri tip steaks instead of the roast. how does that change the recipe?

Careme

Tri-tip steaks cook much faster than a tri-tip roast, and you can do them entirely on the stove (or grill). The mushroom-onion pan sauce stays basically the same. Key changes - Time/temp: No long oven roast. Sear 3–5 minutes per side (depending on thickness) and rest. - Doneness target: Pull at 130–135°F for medium-rare (rest 5–10 minutes). - Slicing: Still slice against the grain, but steaks are easier—just slice thin on a bias. Stove method (recommended for 2 people) 1) Season steaks with salt, pepper, and dried thyme/rosemary. Lightly oil them. 2) Heat a skillet medium-high until very hot. Sear 3–5 min per side (add an extra minute for thick steaks). Optional: after flipping, add 1 tbsp butter + a smashed garlic clove and baste 30–60 sec. 3) Rest steaks on a plate 5–10 min. Pan sauce adjustment - After removing steaks, lower heat to medium. - Add mushrooms + onions to the same skillet with a little oil if dry; brown 8–10 min. - Add garlic 30 sec, then balsamic + 2–4 tbsp water/broth; scrape up browned bits. - Swirl in 1 tbsp butter, taste, and season. Sides - Roasted broccoli (425°F, 18–22 min) works the same, and you can roast it while you cook the steaks and sauce. If you tell me how thick the tri-tip steaks are (e.g., 1/2", 1", 1.5"), I’ll give exact sear times.

Planned by Careme.