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Bake & Roast

Roast Beef with Wild Mushroom Sauce
Dried porcini mushrooms give this dish a deep, meaty flavor.If you don't want to use alcohol in the sauce, use 1 additional cup of beef broth instead. Serve leftover roast beef in sandwiches, with InspirationsIrish Stout Mustard.Recipe may be frozen (freeze beef and sauce separately)
1 (1 oz.) pkg. dried porcini mushrooms (also called cepes)
1 1/2 cups boiling water
2 Tbsp. Inspirations Garlic Dipping Oil, divided
3 to 3.5 lb. Inspirations Boneless Angus Top Round Roast
2 Tbsp. Inspirations Mushroom-Truffle Rub
6 garlic cloves, minced
6 oz. crimini mushrooms, sliced in 1/2-inch slices
3.5 oz. shiitake mushrooms (tough stems trimmed), quartered
2 Tbsp. fresh thyme leaves or 2 tsp. dried
1 cup low-sodium beef broth
1 cup dry red wine, such as Merlot or Cabernet Sauvignon
1 Tbsp. cornstarch
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper, or to taste
1 Tbsp. finely chopped parsley
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Roast Beef with Wild Mushroom Sauce

Roast Beef with Wild Mushroom Sauce

Roast Beef with Wild Mushroom Sauce
  • Servings:Serves 8
  • Prep Time:135 minutes
  • Cook Time:35 minutes
1. Place dried porcini mushrooms in a medium bowl or glass measuring cup. Pourboiling water over them and steep 20 minutes. Drain, reserving steeping liquid, and slice porcini. Set aside.
2. Preheat oven to 400 degrees F. Brush 1 Tbsp. of the oil all over beef, then rub with mushroom- truffle rub. Place in a roasting pan and let stand at room temperature for 15 minutes. Roast beef at 400 degrees F for 10 minutes. Reduce heat to 325 degrees F and continue roasting for 1 hour, then test for doneness. (Rare meat is ready when an instant-read thermometer reads 130 degrees F. For medium rare, the temperature should be 135 degrees F; for medium, 140 degrees F; and for well done, with no pink, 150 degrees F.) If not yet done to your liking, continue cooking and check again after 5 minutes. When roast has reached desired doneness, remove from oven and transfer to a large platter, tenting with foil. The temperature will keep rising about 10 degrees F after roast is removed from the oven. Allow to rest at least 15 minutes. This enables the meat to set, and it will also retain more juices. Reserve roasting juices in pan.
3. While beef is roasting, heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add garlic and saute 1 minute, until fragrant. Add porcini, crimini, and shiitake mushrooms and thyme, and saute until mushrooms are golden brown and softened, about 5 minutes. Set aside.
4. Make the sauce. Add reserved porcini liquid to the roasting pan and scrape anybrowned bits from the bottom. Transfer to a medium saucepan and heat on stove top over medium-high heat. Add broth and wine. There should be about 3 cups of liquid. 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 a medium bowl. Whisk in cornstarch, making sure there are no lumps. Whisk cornstarch mixture back into saucepan. Keep whisking for 1 minute, until ingredients are blended and begin to thicken. Turn off heat. Mix in salt and pepper.
6. Add mushroom mixture to sauce. Heat on medium-high for 2 minutes, until mushrooms are heated through.
7. Cut beef in half, then carve each half, against the grain, into 1.2-inch slices and place on platter. Add any accumulated beef juices from the platter and stir into mushroom sauce. Ladle sauce down the middle of the beef on the platter. Sprinkle parsley over all. Serve immediately, with remaining mushroom sauce in a gravy boat on the side.
Source: Hannaford Fresh Magazine, September - October 2009