Strip Loin Roast Beef with Rosemary Wild Mushroom Sauce
Oven Roast Beef is great for entertaining because it needs little preparation and has delicious results. The grainy mustard adds both texture and flavour to the outer crust of this roast recipe. Cook times are guidelines only - because of its shape, Strip Loin Roast cooks faster than most roasts. Use a thermometer to judge doneness. "I loved the results of the high heat to begin. Couldn’t believe how quickly it cooked – in fact, it was much quicker than I had anticipated. The roast got a delicious crust around it which was really yummy.” —Reader Comment
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.
Ingredients
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.
