Add something new to your roast beef repertoire with this Mushroon-Crusted Roast Beef recipe. Made from dried mushrooms, the crust adds an intense mushroom flavour to both the sauce and the roast beef.
Prep: 15 mins
Cook: 2 hrs 15 mins
2 tbsp (30 mL) EACH olive oil and Dijon mustard
1 tbsp (15 mL) chopped fresh thyme
2 cloves garlic, minced
½ tsp (2 mL) pepper
3 lb (1.5 kg) Beef Premium Oven Roast (e.g. Rib Eye, Strip Loin or Top Sirloin)
1 pkg dried mushrooms (e.g. shiitake, portobello or porcini cèpes)
Wine Sauce (recipe follows)
Combine oil, mustard, thyme, garlic and pepper; rub all over roast. Finely chop mushrooms; rub all over roast. Insert oven-safe meat thermometer into meat so that thermometer tip reaches centre of roast. Place on rack in ovenproof skillet or shallow pan.
Oven-sear in preheated 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C) and roast for 2 to 2 1/2 hours, until thermometer reads 145°F(63°C) for medium-rare doneness. Remove from oven and let stand for 15 to 20 minutes before carving.
Meanwhile, prepare Wine Sauce. Serve with roast.
Makes 6-8 servings
After removing roast from pan, heat 2 tbsp (30 mL) butter in roasting pan on stove top over medium-high heat; sauté 1/2 cup (125 mL) chopped onion until tender. Stir in 2 tbsp (30 mL) all-purpose flour until moistened. Stir in ½ cup (125 mL) red wine, scraping up any brown bits from bottom of pan. Stir in 2 cups (500 mL) beef broth; cook, stirring, until boiling and thickened. Season with salt and pepper to taste. Makes about 2 cups (500 mL).
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