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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12 people Yepped this recipe

servings: 4

total time: 1 hour 45 minutes

added on 02/19/2017

recipe by: Rae

INGREDIENTS

CONVERSION CALCULATOR

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.