Mushroom-crusted Roast Beef with Wine Sauce
Add something new to your roast beef repertoire with this mushroom-crusted version. Made from dried mushrooms, the crust adds an intense mushroom flavour to the beef and sauce. Our time-test results are based on a roast that was about 8-in (20 cm) long x 4¾-in (12 cm wide) x 3½-in (8 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as: oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.
1. Combine oil, mustard, thyme, garlic and pepper in a small bowl; rub all over roast. Finely chop dried mushrooms by pulsing in a mini chopper or small food processor; press onto mustard coating all over roast. Insert oven-safe meat thermometer lengthwise into centre of roast so shaft is not visible. Place on rack in shallow roasting pan or ovenproof skillet. Add ¼ inch (5 mm) water to pan.
2. Cook roast, uncovered, in preheated 275°F (140°C) oven for about 2¼ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
3. Transfer roast to cutting board, cover with foil and let rest for 15 minutes
4. Wine Sauce: Meanwhile, place roasting pan over medium-high heat. If necessary, boil off water from roasting pan. Add butter and stir until melted. Add onion and cook, stirring, for about 5 to 10 minutes or until onions are softened and any pan liquid has evaporated. Stir in flour until moistened. Gradually stir in wine and bring to a boil, stirring and scraping up any brown bits from pan. Stir in beef broth; simmer, stirring, for about 5 minutes or until thickened. Season with salt and pepper to taste.
5. Carve roast across the grain into thin slices and serve with Wine Sauce.
Tip: Let your oven roast stand at least 15 minutes after cooking to allow the juices settle before carving.
Let your oven roast stand at least 15 minutes after cooking to allow the juices settle before carving.
Excellent Source of: Niacin, Vitamin B12, Pantothenate, Phosphorus, Zinc, Selenium
Good Source of: Riboflavin, Vitamin B6, Choline
Source of: Potassium, Iron, Thiamine, Folate, Magnesium
4g Saturated Fat, 0.3g Trans Fat, 0.5g Polyunsaturated Fat, 5g Monounsaturated Fat
Fresh thyme
Garlic
1 small onion
¾ oz (21 g) sliced dried mushrooms (such as portobello, porcini or shiitake), about 1 cup (250 mL)
3 lb (1.5 kg) Beef Eye of Round Oven Roast
Olive oil
Dijon mustard
Beef broth
Salt
Pepper
All-purpose flour
Butter
Red wine
Ingredients
Directions
1. Combine oil, mustard, thyme, garlic and pepper in a small bowl; rub all over roast. Finely chop dried mushrooms by pulsing in a mini chopper or small food processor; press onto mustard coating all over roast. Insert oven-safe meat thermometer lengthwise into centre of roast so shaft is not visible. Place on rack in shallow roasting pan or ovenproof skillet. Add ¼ inch (5 mm) water to pan.
2. Cook roast, uncovered, in preheated 275°F (140°C) oven for about 2¼ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
3. Transfer roast to cutting board, cover with foil and let rest for 15 minutes
4. Wine Sauce: Meanwhile, place roasting pan over medium-high heat. If necessary, boil off water from roasting pan. Add butter and stir until melted. Add onion and cook, stirring, for about 5 to 10 minutes or until onions are softened and any pan liquid has evaporated. Stir in flour until moistened. Gradually stir in wine and bring to a boil, stirring and scraping up any brown bits from pan. Stir in beef broth; simmer, stirring, for about 5 minutes or until thickened. Season with salt and pepper to taste.
5. Carve roast across the grain into thin slices and serve with Wine Sauce.
Tip: Let your oven roast stand at least 15 minutes after cooking to allow the juices settle before carving.
Let your oven roast stand at least 15 minutes after cooking to allow the juices settle before carving.
Excellent Source of: Niacin, Vitamin B12, Pantothenate, Phosphorus, Zinc, Selenium
Good Source of: Riboflavin, Vitamin B6, Choline
Source of: Potassium, Iron, Thiamine, Folate, Magnesium
4g Saturated Fat, 0.3g Trans Fat, 0.5g Polyunsaturated Fat, 5g Monounsaturated Fat
Fresh thyme
Garlic
1 small onion
¾ oz (21 g) sliced dried mushrooms (such as portobello, porcini or shiitake), about 1 cup (250 mL)
3 lb (1.5 kg) Beef Eye of Round Oven Roast
Olive oil
Dijon mustard
Beef broth
Salt
Pepper
All-purpose flour
Butter
Red wine
