Even though the kids love to have new food experiences all the time, they still do enjoy coming home to your roasts. For extra juicy flavour, try this new-look version with a classy mushroom sauce. Send some leftovers home with them for sandwiches the next day.
- Portion size 10 servings
- Credits : © CanadianLiving.com
Ingredients
Method
Trim all but 1/4 inch (5 mm) of fat from roast; wrap kitchen string around edge and tie tightly to hold shape. Rub roast with 1 tsp (5 mL) of the pepper. In large ovenproof skillet, heat oil over medium-high heat; brown roast on both sides. Drain off any fat. Roast in 375°F (190°C) oven, turning once, for 45 minutes or until meat thermometer registers 140°F (60°C) for rare or until desired doneness. Transfer to cutting board; tent with foil and let stand for 20 minutes.
Meanwhile, remove woody stem from mushrooms; slice caps. Strain pan juices into measuring cup; skim off any fat. Add enough of the beef stock to make 1-1/2 cups (375 mL). Set aside.
Return skillet to medium heat. Add onion, garlic and thyme; cook, stirring occasionally, for about 5 minutes or until softened. Add mushrooms; cook, stirring, for about 8 minutes or until browned. Pour in stock mixture, wine, balsamic vinegar and remaining pepper; bring to boil, stirring to scrape up brown bits from bottom of pan. Boil for about 5 minutes or until slightly thickened and spoon scraped across bottom of skillet leaves trail that fills in slowly. Remove from heat; stir in butter until melted and sauce is glossy. Slice roast thinly; serve with sauce.
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 171 mg
- Protein 26 g
- Calories 209.0
- Total fat 9 g
- Cholesterol 69 mg
- Saturated fat 4 g
- Total carbohydrate 3 g
%RDI
- Iron 24.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 3.0
