tri-tip — Les Petites Gourmettes

Ingredients

• 1 cup pomegranate juice
• 3 tablespoons lemon juice
• 3 tablespoons sugar
• 12-ounce bottle of beer
• 4 large garlic cloves, peeled and minced
• 2 teaspoons dried crushed red pepper flakes
• 2 1/2 pounds tri-tip beef, trimmed
• 2 large portobello mushrooms; stemmed, dark gills scraped out, then thinly sliced
• 8 ounces fresh or re-hydrated shiitake mushrooms, stemmed and sliced
• 6 ounces fresh crimini mushrooms, sliced
• 1 large onion, peeled, cut into 1/2-inch-thick slices
• 8 garlic cloves, peeled and minced
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons unsalted butter
• 2 cups chicken broth
• 1 cup beef broth
• 1/4 cup heavy whipping cream
• 1 cup crumbled blue cheese, divided
• 1 tablespoon chopped fresh herbs; such as thyme, rosemary, and oregano