Roast Beef with Mushroom Gravy

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.