Strip Loin Roast Beef with Rosemary Wild Mushroom Sauce

Name: Strip Loin Roast Beef with Rosemary Wild Mushroom Sauce
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 1216
Ingredients: 3 tbsp (45 mL) grainy Dijon mustard; 1 tbsp (15 mL) chopped fresh rosemary ( or 1 tsp/5 mL crushed, dried rosemary); ¾ tsp (4 mL) EACH salt and pepper; 4 lb (2 kg) Beef Strip Loin Premium Oven Roast, well trimmed; 1 cup (250 mL) dried mushrooms (i.e. porcini, cèpes, cremini or oyster); 1 tbsp (15 mL) vegetable oil; 1 onion, diced; 1 lb (500 g) mixed fresh wild mushrooms (eg. chanterelles, cremini, oyster), coarsely chopped; 1 ½ cup (375 mL) beef stock or broth; 2 tbsp (30 mL) all-purpose flour; ¼ cup (50 mL) minced fresh parsley

in All Recipes, Oven Dinner Party

Strip Loin Roast Beef with Rosemary Wild Mushroom Sauce

Prep Time: 10
Cook Time: 90
Total Time: 140
Serving: 1216

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Directions

Combine mustard, half of the rosemary and 1/4 tsp (1 mL) EACH of the salt and pepper; rub all over roast. Place roast, fat side up, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast, avoiding fat.
Oven-sear, by placing uncovered roast in preheated 450°F (230°C) oven for 10 minutes.
Reduce heat to 275°F (140°C). Cook until meat thermometer reads 145°F (63°C) for medium-rare (about 1-1/2 to 2 hours) or 155°F (68°C) for medium (about 1-3/4 to 2-1/4 hours total time).
Meanwhile, soak dried mushrooms in 1 cup (250 mL) boiling water until softened, about 10 minutes. Drain, reserving soaking liquid and mushrooms. Chop dried mushrooms; set aside. Heat oil in large skillet over medium-high heat; cook onion for 3 minutes or until softened. Add fresh mushrooms and remaining salt and pepper; cook for 5 minutes or until golden brown and liquid evaporates. Set aside.
Remove finished roast from oven. Transfer to cutting board; cover with foil for at least 15 minutes. Meanwhile, drain fat from roasting pan. Add reserved mushroom soaking liquid, soaked dried mushrooms, remaining rosemary and beef stock; bring to boil, stirring and scraping up brown bits. In small bowl, gradually stir 1/3 cup (75 mL) cold water into flour making smooth mixture; whisk into pan and boil until thickened, about 4 minutes. Stir in cooked fresh mushroom mixture and parsley. Heat through. Carve roast into thin slices across the grain and serve with piping hot sauce.