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Location: Fred Meyer - Fred Meyer Kirkland (12221 120th Ave NE)

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Bistro Grilled Tri-Tip with Dijon Mushrooms

Juicy grilled tri-tip gets a glossy Dijon-mushroom bistro sauce and a bright, lemony green bean side that keeps the plate fresh and wine-friendly.

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Ingredients

  • Choice Tri-Tip Beef Steaks Family Pack
    12–14 oz tri-tip steaks $9.99
  • Fresh Green Beans
    10 oz, trimmed $2.19
  • Kroger® Whole Baby Bella Mushrooms
    4 oz, sliced $3.19
  • Shallots
    1 small shallot, minced $3.99
  • Simple Truth Organic® Rosemary
    1 tsp finely chopped $2.49
  • Fresh Organic Lemon
    1/2 lemon, zested and juiced $0.99
  • Dijon mustard
    1 tbsp
  • Unsalted butter
    2 tbsp, divided
  • Olive oil
    1 tbsp, divided
  • Kosher salt
    3/4 tsp, plus more to taste
  • Coarsely ground black pepper
    1 1/2 tsp
  • Water or low-sodium broth
    1/3 cup

Instructions

  1. Pat the tri-tip steaks dry, then season all over with kosher salt, coarsely ground black pepper, chopped rosemary, lemon zest, and 1 teaspoon olive oil; let sit at room temperature while you trim the green beans, slice the mushrooms, mince the shallot, and set a medium pot of salted water over high heat for the beans.
  2. Heat a grill or grill pan to medium-high. Grill the tri-tip steaks for 4–6 minutes per side, depending on thickness, until nicely charred and 130–135°F in the center for medium-rare.
  3. Transfer the steaks to a cutting board and rest for 8 minutes, keeping any juices that collect on the board.
  4. While the steak rests, boil the green beans for 3–4 minutes until crisp-tender and bright green, then drain. Return them to the warm pot with 1 tablespoon butter, a squeeze of lemon juice, and a pinch of salt; toss and keep uncovered off heat.
  5. At the same time, heat the remaining olive oil in a skillet over medium-high. Add the mushrooms and cook 4–5 minutes until browned, then add the shallot and cook 1 minute more.
  6. Stir in Dijon mustard and 1/3 cup water or broth, scraping up the browned mushroom and shallot bits from the pan; simmer 2 minutes, then add any accumulated steak juices from the cutting board.
  7. Turn off the heat and swirl in the remaining 1 tablespoon butter plus a small squeeze of lemon juice to make a glossy sauce.
  8. Slice the rested tri-tip thinly across the grain, spoon the Dijon-mushroom sauce over the top, and plate with the bright lemony green beans alongside.

Total time: 45 minutes

Estimated cost: About $14–$18 for 2, based on the sale tri-tip, green beans, mushrooms, shallot, lemon, and herbs used.

Health notes: Serves 2; roughly 620 calories per serving with high protein, moderate fat, and a crisp vegetable side instead of a heavy starch.

Drink pairing: Antonelli Montefalco Sagrantino is a strong match for the charred beef, pepper, mushrooms, and Dijon-butter sauce because its tannin and dark fruit can handle the richness.

Why it works: I can’t pick a bottle from the provided TSV because it contains only snack-cheese items, no wines. Below are two clear, practical alternatives to look for at your retailer and why they work: 1) Antonelli Montefalco Sagrantino (or another Sagrantino) — high tannin, dark-fruit profile and firm structure stand up to the charred tri‑tip, pepper, and the richness of the Dijon‑butter and mushrooms. 2) Barbera d’Alba (or a lively Italian Barbera) — bright acidity and red-fruit drive will refresh the palate between bites, complement the lemony green beans and cut through the mustard-butter sauce; a great choice if you prefer less tannic, more food-friendly red. If you want a smoky/peppery option instead, a Syrah/Shiraz (medium-plus body) will also pair nicely with the grilled char and mushroom savoriness.

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You asked

No garlic?

Careme

You can add garlic—it's just not necessary. The original leans French-bistro with shallot, Dijon, rosemary, mushrooms, and butter, so garlic was optional rather than central. For 8 oz mushrooms, add: - 1 small garlic clove, finely minced or grated How to use it: - Brown the mushrooms first. - Add the minced shallot and cook about 1 minute. - Add garlic and cook only 20–30 seconds, until fragrant. - Then add Dijon and broth/water. I would not use more than 1 clove here, because garlic can compete with the Sagrantino and the Dijon-mushroom sauce.

You asked

2.6 oz of shallot enough for 8 ozs mushroom

Careme

Yes—2.6 oz shallot is enough for 8 oz mushrooms. That’s roughly 1 large shallot, and it will give the sauce a nice bistro-style sweetness. Mince it finely and add it after the mushrooms have browned so it doesn’t burn. For 8 oz mushrooms, use: - 2.6 oz shallot, minced - 1 1/2 tbsp Dijon - 1/2 cup water or broth - 2–3 tbsp butter total - steak resting juices at the end If your kids are sensitive to oniony flavor, use about 2 oz and save the rest.

You asked

Grilling extra steak for kids and they want to try the mushrooms can increase the mushroom serving?

Careme

Yes. Increase the mushrooms easily. For the original 2-adult recipe, 4 oz mushrooms is modest. If kids will try them and you’re grilling extra steak, use: - 8 oz mushrooms for a generous amount - 12 oz mushrooms if you want plenty for everyone For 8 oz mushrooms: - Keep 1 shallot - Increase Dijon to 1 1/2 tbsp - Use 1/2 cup water or broth - Use 2 tbsp butter total, or 3 tbsp for a richer sauce - Add steak resting juices at the end as written For 12 oz mushrooms: - Use 1 large or 2 small shallots - Use 2 tbsp Dijon - Use 2/3 cup water or broth - Use 3 tbsp butter total Cook the mushrooms in a wide skillet so they brown instead of steam. If the pan is crowded, cook them in two batches, then combine before adding shallot, Dijon, and liquid.

You asked

If I season steaks 4 hours ahead of time does it change anything?

Careme

Yes—seasoning 4 hours ahead is a good move. It becomes a short dry brine, helping the tri-tip stay juicy and season more evenly. Adjust like this: - Season with the salt, pepper, rosemary, and lemon zest 4 hours ahead. - Skip the olive oil until just before grilling. - Do not add lemon juice ahead of time; keep juice for the beans/sauce. - Refrigerate the steaks uncovered or loosely covered on a rack/plate. - About 30–40 minutes before cooking, take them out of the fridge. - Pat very dry before grilling, then rub with the teaspoon of olive oil. No need to change the cook time much, but a colder/thicker steak may take an extra minute per side. Still cook to temperature: 130–135°F for medium-rare, then rest.

Recipe score: 8/10

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