Roast Beef with Mushrooms

A seasoned eye of round beef roast dry rubbed then roasted in the oven and served with mushroom sauce.

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8 people Yepped this recipe

servings: 4

total time: 1 hour

added on 05/28/2017

recipe by: Rae

INGREDIENTS

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Preheat the oven to 375°F.
Mix all dry seasonings for the beef (kosher salt, rosemary, garlic, black pepper, thyme, and onion) in a small dish then set aside.
Pat the beef dry with paper towels then rub with the olive oil.
Rub the seasoning mix evenly all over the beef then lay the beef in a baking dish.
Bake in the preheated oven for about 40 minutes for medium-rare (about 135°F internal temperature).
Take the beef out of the oven and transfer to a plate then loosely cover with foil and set aside to rest while you make the mushrooms.
Pour the beef broth into a bowl then add the gelatin to the broth and set aside.
Heat the oil in a large saute pan over high heat.
Once the oil begins to lightly smoke add the sliced shallot and cook until browned, stirring often.
Add the mushrooms, thyme, salt & pepper to the pan and cook until mushrooms are tender.
Add the sherry then reduce the heat to low and cook until the sherry has evaporated.
Add the beef broth to the pan and continue to cook until reduced by about 3/4 volume.
Take the sauce off the heat and season with salt & pepper to taste.
Slice the beef and serve with the mushroom sauce.