1 tsp rosemary leaves, ground with a mortar and pestle
1/2 tsp granulated garlic
1/2 tsp fresh ground pepper
1/4 thyme leaves
1/4 tsp granulated onion
1 tsp cooking oil
Mushrooms:
1 TBSP cooking oil
2 cups beef broth
1 envelope gelatin
8 oz mushrooms, sliced
1 shallot thinly sliced
sprinkle of thyme
sprinkle salt & pepper
1/4 cup of sherry
DIRECTIONS
Preheat oven to 375 degrees F. Mix all dry seasoning for the beef in a small dish.
Pat the beef dry with paper towels and coat with the oil. Sprinkle with seasoning mix all over the roast and rub in. Place in a baking dish into the oven. The general rule is 375 degrees for 20 minutes per pound for medium-rare. This time will vary depending on your oven and the type of pan you are using. So start with 40 minutes and check on it.
While your beef is roasting prepare your mushrooms: In a measuring cup or bowl pour the gelatin over the beef broth and set aside
Heat a 12 inch saute pan over high heat with a tablespoon of oil. Once the oil begins to lightly smoke add the shallots and cook until browned, stirring often.
Add the mushrooms, thyme, salt & pepper to the pan and cook until mushrooms are tender. Add the sherry and reduce heat to low. Cook until wine has evaporated, the pan begins to sizzle and you are all like whoa I think thats gonna burn then and only then add the beef broth. Reduce by 3/4 volume. Taste and season if needed. Keep warm until serving.
Check your beef and remove from oven when cooked to your liking and allow to rest for 15 minutes.
RARE- 125° F
MEDIUM RARE- 135°F
MEDIUM- 145°F
MEDIUM WELL- 150°F
WELL DONE- 160°F
Slice the beef 1/4-1/2 inch thick and serve with the mushrooms
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