3 lbs. (1.5 kg) Beef Premium Oven Roast (Rib Eye, Strip Loin or Top Sirloin)
3 Tbsp (45 mL) canola oil
2 Tbsp (30 mL) Dijon mustard
1 Tbsp (15 mL) chopped fresh thyme
2 cloves garlic, minced
½ cup (125 mL) dried mushrooms (shitake or portobello), chopped
1 tsp (5 mL) salt
½ tsp (2 mL) pepper
Wine Sauce
2 tbsp (30 mL) butter
½ cup (125 mL) chopped onion
2 Tbsp (30 mL) all purpose flour
½ cup (125 mL) red wine
2 cups (500 mL) beef broth
Salt and pepper to taste
Method
Combine oil, mustard, thyme , garlic and pepper; rub all over roast.
Finely chop mushrooms, rub all over roast. Insert oven- safe meat thermometer into meat so that thermometer tip reaches center of roast. Place on rack in ovenproof skillet or shallow pan.
Oven-sear in preheated 450°F (240°C) oven for 15 minutes.
Reduce heat to 275°F (140°C) and roast for 1+¼ hours to 1+½ hours or until thermometer reads 145 °F for medium-rare doneness. Remove from oven, tent with foil and let stand for 10-15 min before carving.
Wine Sauce
After removing roast from pan, heat butter in roasting pan on stove top over medium-high heat; Add onion and sauté until tender.
Stir in flour until moistened, then stir in red wine, scraping up any brown bits from bottom of pan.
Add beef broth and stir until boiling and thickened.
Season with salt and pepper to taste. Makes about 2 cups (500 mL).
40 minutes
