Finely chop dried mushrooms; soak half in 1/4 cup warm water. Set aside. Combine remaining mushrooms, oil, mustard, rosemary, garlic, pepper and salt; rub all over roast. Insert meat thermometer lengthwise into centre of roast so shaft is not visible. Place on rack in ovenproof skillet or shallow pan. Add 1/4 inch (5 mm) water to pan (to prevent dried mushrooms from scorching).
Cook roast, uncovered, in 450F (230C) oven for 10 minutes. Reduce heat to 275F (140C); roast until thermometer reads 145F (63C) for medium-rare, about 2 hours. Transfer roast to cutting board; tent with foil for 15 minutes, reserving pan drippings.
Slice roast and serve with Mighty Mushroom Sauce.
MIGHTY MUSHOOMS SAUCE: Heat pan drippings in roasting pan over medium-high heat. Add 2 tsp butter and melt. Add 1 cup sliced fresh mushrooms and 1/4 cup chopped onion: sauté until tender. Stir in reserved soaked mushrooms with soaking liquid and 1/4 cup red wine; simmer 2 to 3 minutes. Stir in 1 cup beef broth; cook, stirring until boiling. Stir in mixture made of 1 tbsp. cornstarch and 1 tbsp. cold water; cook and stir until thickened. Season to taste. Makes 1 cup sauce.
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