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Roast Beef with Wild Mushroom Sauce

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Servings: Serves 8

Cook Time: 35 minutes

Prep Time: 135 minutes

Ingredients

Roast Beef with Wild Mushroom Sauce
1 oz Porcini mushrooms, dried
11/2 cup Boiling water
2 tablespoon Hannaford Inspirations Garlic Dipping Oil
3 lb Hannaford Inspirations Angus Beef Boneless Strip Loin Steak
2 tablespoon Hannaford Inspirations Cabo Chipotle Rub
6 each Garlic cloves, minced
6 oz Sliced fresh crimini mushrooms
3 1/2 cups shittake mushrooms
2 tablespoon fresh thyme leaves, coarsely chopped
1 cup Beef broth, low sodium
1 cup Dry red wine
2 tablespoon Cornstarch
1/2 teaspoon Sea Salt,
1/2 teaspoon Black pepper, ground
1 tablespoon Finely chopped parsley

Directions

1. Place dried porcini mushrooms in amedium bowl or glass measuring cup. Pourboiling water over them and steep 20 minutes.Drain, reserving steeping liquid, andslice porcini. Set aside.
2. Preheat oven to 400degreesF. Brush 1 Tbsp. ofthe oil all over beef, then rub with mushroom-truffle rub. Place in a roasting pan andlet stand at room temperature for 15 minutes.Roast beef at 400degreesF for 10 minutes. Reduceheat to 325degreesF and continue roasting for 1hour, then test for doneness. (Rare meat isready when an instant-read thermometerreads 130degreesF. For medium rare, the temperatureshould be 135degreesF; for medium, 140degreesF;and for well done, with no pink, 150degreesF.) Ifnot yet done to your liking, continue cookingand check again after 5 minutes. When roasthas reached desired doneness, remove fromoven and transfer to a large platter, tentingwith foil. The temperature will keep risingabout 10degreesF after roast is removed from theoven. Allow to rest at least 15 minutes. Thisenables the meat to set, and it will also retainmore juices. Reserve roasting juices in pan.
3. While beef is roasting, heat remaining1 Tbsp. oil in a large nonstick skillet overmedium-high heat. Add garlic and saute 1minute, until fragrant. Add porcini, crimini,and shiitake mushrooms and thyme, andsaute until mushrooms are golden brownand softened, about 5 minutes. Set aside.
4. Make the sauce. Add reserved porciniliquid to the roasting pan and scrape anybrowned bits from the bottom. Transferto a medium saucepan and heat on stovetop over medium-high heat. Add brothand wine. There should be about 3 cups ofliquid. Bring to a boil and reduce by a third,to about 2 cups (about 5 minutes).
5. Pour 1 cup of the sauce mixture into amedium bowl. Whisk in cornstarch, makingsure there are no lumps. Whisk cornstarchmixture back into saucepan. Keep whiskingfor 1 minute, until ingredients are blendedand begin to thicken. Turn off heat. Mix insalt and pepper.
6. Add mushroom mixture to sauce. Heaton medium-high for 2 minutes, until mushroomsare heated through.
7. Cut beef in half, then carve each half,against the grain, into 1.2-inch slices and placeon platter. Add any accumulated beef juicesfrom the platter and stir into mushroomsauce. Ladle sauce down the middle of thebeef on the platter. Sprinkle parsley over all.Serve immediately, with remaining mushroomsauce in a gravy boat on the side.
Source: Hannaford Fresh Magazine, September - October 2009

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 57 kcal (2%)
Calories from Fat 108 kcal (0%)
Total Fat 12 g (18%)
Saturated Fat 9 g (45%)
Cholesterol 0 mg (0%)
Sodium 275 mg (11%)
Total Carbohydrates 11 g (3%)
Dietary Fiber 7 g (28%)
Protein 9 g (15%)
Vitamins
Vitamin A 603 IU (12%)
Vitamin C 7 mg (11%)
Minerals
Calcium 23 mg (0%)
Iron 11 mg (18%)

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