90 min. before, bring the water to a boil, pour 1
1/2 cups over the dried mushrooms and let sit for at
least 20 min., add the bouillon to the remaining cup
to dissolve.
60 min. before, preheat the oven to 500. Rub olive
oil all over the roast and rub the mushroom/steak
rub all over it. Place in baking dish fat side up,
dotting with butter if it's not fatty. Insert meat
thermometer, and put in the oven. Immediately
reduce oven temperature to 350. When the red tip
of the meat thermometer reaches 130degrees or just rare
point (which should be about when salads are
served), remove from oven, tent with foil and keep
warm.
40 min. before, drain the porcini mushrooms,
saving the liquid. Combine the mushroom water,
beef stock, and wine in a small saucepan,
reserving about 1/4 cup, and boil down until
reduced by about half. Whisk cornstarch into
reserved liquid, whisk into the sauce and cook
until slightly thickened.
Heat some olive oil in a skillet and sauté the
garlic 1 minute. Add the mushrooms and thyme and
sauté another 5 minutes. Add mushrooms to sauce and
keep warm.
Serving
Suggestions
Have the table all ready, then carve the meat, then dish out the veggies.
Originally Submitted
3/27/2011
0 Out of 5 from
0 reviews
You can add this Roast Beef with Mushroom Sauce recipe to your own private DesktopCookbook.
