Roast Beef with Mushroom Gravy
- Portion size: 12 to 16
This recipe makes 16 servings
|Per each of 16 servings: about||-|
|total fat||9 g|
|sat. fat||5 g|
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.
- 1/2 cup 1/2cupbutter, softened
- 3 3cloves garlic, pressed or pounded into paste
- 4 tsp 4tspminced fresh thyme
- 1/2 tsp 1/2tspanchovy paste, (optional)
- 1/4 tsp 1/4tspwhite pepper
- 1 pinch 1pinchground cloves
- 2 tbsp 2tbspall-purpose flour
- 4 lb 4lbbeef Sirloin tip oven roast or outside round beef oven roasts
- 1-1/4 tsp 1-1/4tspsalt
- 1/2 tsp 1/2tspblack pepper
- 1 1oniononions, thinly sliced
- 2 tbsp 2tbspbrandy or whisky, (optional)
- 1 cup 1cupsodium-reduced beef broth
- 1/4 cup 1/4cupdry sherry or white wine or dry white vermouth, (or 1 tbsp/15 mL lemon juice)
- 12 oz 12ozmushroommushrooms, sliced
- 1/4 cup 1/4cupfinely chopped fresh parsley
- 2 tsp 2tspDijon mustard
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 salt; 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