Roast Beef with Mushroom Gravy

By The Canadian Living Test Kitchen

105 people added this to their Recipe Box

This recipe makes 16 servings

Nutritional Info
Per each of 16 servings: about	-
cal	203203 cal
pro	26 g26g pro
total fat	9 g9g total fat
sat. fat	5 g5g sat. fat
carb	3 g3g carb
fibre	1 g1g fibre
chol	73 mg73mg chol
sodium	335 mg335mg sodium
% RDI:	-
calcium	11 calcium
iron	2121 iron
vit A	66 vit A
vit C	33 vit C
folate	66 folate

Oven roast cuts of beef, such as sirloin tip and inside and outside round, are less expensive than premium cuts and can make fine roasts. However, because they are less marbled with fat, they need help to keep them succulent. Here we use a tasty garlic-and-herb-infused butter to do just that.

Ingredients

1/2 cup butter , softened1/2 1/2cup cupbutter, softened
3 3cloves garlic, pressed or pounded into paste
4 tsp minced fresh thyme 4 4tsp tspminced fresh thyme
1/2 tsp anchovy paste , (optional)1/2 1/2tsp tspanchovy paste, (optional)
1/4 tsp white pepper 1/4 1/4tsp tspwhite pepper
1 pinch ground cloves 1 1pinch pinchground cloves
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
4 lb beef Sirloin tip oven roast 4 4lb lbbeef Sirloin tip oven roast or outside round beef oven roasts
1-1/4 tsp salt 1-1/4 1-1/4tsp tspsalt
1/2 tsp black pepper 1/2 1/2tsp tspblack pepper
1 onion , thinly sliced1 1oniononions, thinly sliced
2 tbsp brandy , (optional)2 2tbsp tbspbrandy or whisky, (optional)
1 cup sodium-reduced beef broth 1 1cup cupsodium-reduced beef broth
1/4 1/4cup cupdry sherry or white wine or dry white vermouth, (or 1 tbsp/15 mL lemon juice)
12 oz mushrooms , sliced12 12oz ozmushroommushrooms, sliced
1/4 cup finely chopped fresh parsley 1/4 1/4cup cupfinely chopped fresh parsley
2 tsp Dijon mustard 2 2tsp tspDijon mustard

Preparation

In bowl and using fork, mash together butter, garlic, thyme, anchovy paste (if using), white pepper and cloves. Transfer 2 tbsp (25 mL) to small bowl; mash with flour. Set aside.

With long thin knife, make 12 evenly spaced cuts halfway to bottom of roast. Enlarge each hole with handle of wooden spoon; stuff about 1 tsp (5 mL) of the flourless mixture into each. Sprinkle roast with 1 tsp (5 mL) of the salt and black pepper.

Spread onion in roasting pan; place roast on onion. Spread top of roast with remaining flourless mixture; sprinkle with brandy (if using).

Roast in 350°F (180°C) oven, basting often with pan juices after the first 30 minutes, until thermometer inserted in centre reads 140°F (60°C) for medium-rare, about 1-1/2 hours. Transfer to cutting board; tent with foil and let stand for 10 to 15 minutes.

Meanwhile, in saucepan, bring beef broth, sherry and 1/3 cup (75 mL) water to boil over medium heat. Add mushrooms and remaining sa< return to boil. Reduce heat and simmer until mushrooms are tender, 6 to 8 minutes. Reserving cooking liquid, drain and set liquid and mushrooms aside.

Stir cooking liquid into roasting pan; bring to boil over medium heat, stirring and scraping up brown bits. Strain into saucepan and bring to boil; whisk in reserved butter mixture and return to simmer, whisking constantly.

Add mushrooms and any juices from roast; simmer for 2 minutes. Stir in parsley and mustard. Thinly slice roast; serve with sauce.

Source : Canadian Living Magazine: April 2009