Porcini Rib Eye Roast with Wild Mushroom Gravy

By The Canadian Living Test Kitchen

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Porcini Rib Eye Roast with Wild Mushroom Gravy

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	400400 cal
pro	35 g35g pro
total fat	23 g23g total fat
sat. fat	7 g7g sat. fat
carb	9 g9g carb
fibre	1 g1g fibre
chol	79 mg79mg chol
sodium	604 mg604mg sodium
% RDI:	-
calcium	22 calcium
iron	2424 iron
vit C	22 vit C
folate	1212 folate

More great recipes from this menu:

Dried mushrooms that you grind yourself double as a rub for the roast and a flavouring for the gravy. You can find a variety of dried mushrooms in the produce aisle of most grocery stores. Porcini or morels are the most flavourful; shiitakes are a milder substitute, but use only the caps. A less expensive but still tender alternative to the rib eye is a top sirloin premium oven roast.

Ingredients

2 2pkg pkgeach (14 g) dried porcini mushroomdried porcini mushrooms or morel mushrooms or mixed mushrooms
4 cloves garlic , minced4 4cloves garlic, minced
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
3/4 tsp salt 3/4 3/4tsp tspsalt
3/4 tsp pepper 3/4 3/4tsp tsppepper
1 1(3 lb/1.5 kg) rib eye premium oven roastrib eye premium oven roasts
Wild Mushroom Gravy
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 cups diced fresh shiitake mushrooms 2 2cups cupsdiced fresh shiitake mushroomshiitake mushrooms
2 cups diced fresh oyster mushrooms 2 2cups cupsdiced fresh oyster mushroomoyster mushrooms
1 diced small onion , finely chopped1 1diced small onion, finely chopped
2 tsp chopped fresh rosemary 2 2tsp tspchopped fresh rosemary
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2-1/2 cups beef stock 2-1/2 2-1/2cups cupsbeef stock
1 cup dry white wine 1 1cup cupdry white wine
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour

Preparation

In clean coffee grinder, grind dried porcini mushrooms until fine and powdery. Remove 1 tbsp (15 mL) and set aside for gravy.

In small bowl and using fork, mash together remaining mushroom powder, garlic, oil, salt, pepper and 1 tbsp (15 mL) water, adding more water if necessary to make spreadable paste. Pat roast dry; rub paste all over roast. (Make-ahead: Cover with plastic wrap and refrigerate on plate for up to 24 hours.)

Place roast, fat side up, on greased rack in roasting pan. Roast in 325°F (160°C) oven until thermometer registers 140°F (60°C) for rare, about 1-1/2 hours; 160°F (70°C) for medium, about 15 minutes longer; or 170°F (75°C) for well done, about 30 minutes longer. Transfer roast to cutting board; tent with foil and let stand for 15 minutes before carving.

Meanwhile, in small bowl, combine reserved mushroom powder with 1/2 cup (125 mL) hot water; let stand for 10 minutes.

Wild Mushroom Gravy: Drain off any fat from roasting pan; add oil to pan. Add fresh shiitake and oyster mushrooms, onion, rosemary, salt and pepper; sauté over medium-high heat until softened, about 4 minutes. Add stock, wine and mushroom powder liquid; bring to boil, scraping up any brown bits.

In small bowl, whisk flour with 1/4 cup (50 mL) cold water; whisk into pan. Reduce heat and simmer, stirring occasionally, until thickened and reduced slightly, about 10 minutes. Pour into gravy boat and serve with roast.

Source : Canadian Living Magazine: December 2003