I'm still alive! Grilled Tri Tip Roast with Porcini Mushroom Sauce

This sauce would also be fantastic with any kind of steak, a roasted or grilled beef tenderloin, or grilled pork tenderloin.

Grilled Tri Tip
1 3-lb tri tip roast
Olive oil
Kosher salt
Freshly ground black pepper

Remove roast from refrigerator and let stand at room temperature for 30 minutes or so. Rub roast all over with olive oil. Season all over with kosher salt and black pepper.

Grill on gas grill or charcoal grill, with indirect heat, for 25 minutes per side, starting with fat side down. Remove from grill, cover with foil, and let stand for 10 minutes. This results in a medium-rare roast.

Slice thinly, against the grain. Serve with Porcini Mushroom Sauce.

Porcini Mushroom Sauce
1 oz dried porcini mushrooms
1 cup boiling water
1 Tbsp olive oil
1-1/2 cups finely chopped red onion
1/4 cup finely chopped shallots
1-1/2 cups beef broth
1/2 cup dry white wine
1 teaspoon chopped fresh thyme
2 bay leaves
Beurre marnier made with 2 Tbsp butter plus 2 Tbsp flour
Kosher salt to taste
Freshly ground black pepper to taste
Finely chopped Italian parsley

Combine 1 cup boiling water with dried porcini mushrooms. Let stand for one hour. Drain, rinse and chop mushrooms.

Saute mushrooms, onion and shallots in olive oil until onion becomes tender. Add broth, wine, thyme and bay leaves. Let simmer for 6-8 minutes, until liquid is reduced by half. Stir in beurre marnier, bring to a simmer, and let simmer and thicken for a couple of minutes. Season with salt and pepper to taste. Keep warm until ready to serve. When sauce is served over meat, finish with Italian parsley.