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Rosemary Dijon Roast Beef with a Mushroom Red Wine Sauce
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Rosemary Dijon Roast Beef with a Mushroom Red Wine Sauce
Oven roasted herb-crusted roast beef served with a Dijon mustard mushroom sauce.
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servings:
4
total time:
1 hour 45 minutes
added on
02/19/2017
recipe by:
Rae
INGREDIENTS
THE BEEF:
2 pound top round beef roast
1 TBSP kosher salt
1/2 tsp black pepper
1 TBSP dried rosemary
1/8 tsp dried thyme
1/2 tsp baking powder
1 TBSP Dijon mustard
THE SAUCE:
1 tsp olive oil
6 ounces baby bella (cremini) mushrooms, thinly sliced
1 small shallot, minced
3 TBSP red wine
1 TBSP unsalted butter
2 TBSP all-purpose flour
1 tsp reserved from spice mix (from above)
2 cups beef broth
1/2 tsp Dijon mustard
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DIRECTIONS
THE BEEF:
Preheat the oven to 500°F.
Mix together the kosher salt, black pepper, rosemary, thyme, and baking powder in a small bowl.
Brush the beef roast with the Dijon mustard then sprinkle ALL BUT 1 TSP (set aside for later use) of the spice mix all over the meat.
Place the beef on a wire rack fitted over a baking sheet then bake in the preheated oven for 10 minutes.
Reduce the heat to 350°F and cook for 1 hour.
Remove the roast from oven then tent with aluminum foil and set aside.
THE SAUCE:
Heat the oil over high heat in a small sauce pot.
Add the mushrooms and shallots and cook, stirring often, for 2 minutes.
Add the wine and bring to a boil then reduce the to medium-low and simmer, stirring often, until the liquid has evaporated.
Add the butter and allow to melt over medium-low heat then stir in flour and cook for 3 minutes.
Whisk in the broth and the reserved 1 tsp of spice mix and simmer until sauce is thickened, whisking often, about 20 minutes.
Remove the pan from the heat and whisk in the Dijon mustard.
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