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