Name: Mushroom-Crusted Roast Beef
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 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)

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.

Ingredients

2 tbsp (30 mL) EACH olive oil and Dijon mustard1 tbsp (15 mL) chopped fresh thyme2 cloves garlic, minced½ tsp (2 mL) pepper3 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)

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Directions

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.

Wine Sauce:

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).