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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
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Servings: 4
Recipe by: Rae


For the roast:
2 lb top round roast
1 TBSP Dijon mustard
1 TBSP kosher salt
1/2 tsp black pepper
1 TBSP rosemary leaves
1/8 tsp thyme leaves
1/2 tsp baking powder
For the sauce:
6 baby bella(cremini) mushrooms, thinly sliced
1 small shallot, minced
1 tsp cooking oil
3 TBSP red wine
1 TBSP unsalted butter
2 TBSP all-purpose flour
1 tsp reserved from spice rub(from above)
2 cups beef broth
1/2 tsp Dijon mustard


For the roast:

1. Preheat oven to 500°F.

2. Place salt, pepper, rosemary, thyme and baking powder into a spice grinder or blender and grind to a course powder.(Set aside 1 tsp of this mix for the sauce below)

3. Brush the roast with the Dijon and sprinkle the spice mix all over the meat.

4. Place on a wire rack fitted over a baking sheet and place in the preheated oven for 10 minutes.

5. Reduce heat to 350° and cook for 60 minutes.

6. Remove roast from oven and tent with foil. Allow to rest for 10 minutes.

7. To serve slice roast against the grain.

For the sauce:

1. heat the oil over high heat in a small sauce pot. Add the mushrooms and shallots and cook for 2 minutes.

2. Add the wine and allow the wine to cook and reduce. Lower heat and stir constantly until liquid has evaporated.

3. Add the butter and allow to melt over medium-low heat. Stir in flour and cook for 3 minutes.

4. Whisk in the broth and spice rub. Bring to a boil and simmer until thickened, whisking often, about 20 minutes.

5. Remove from heat and whisk in the Dijon.

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