We liked the tri tip I made last week so much that I made another version for dinner tonight. I marinated the meat overnight in a mixture of red wine, dijon mustard, olive oil, salt and pepper. I tossed artichoke hearts (frozen) and trumpet mushrooms in olive oil, salt and pepper and put the vegetables in a pan with the meat. I roasted everything at 400 degrees until my meat thermometer registered 145 degrees in the thickest part of the tri tip (medium rare). I garnished the vegetables with chives. The meat and vegetables were served with a potato and celery root puree.