Creamy Mushroom Roast Beef

INGREDIENTS

1 tbsp olive oil
1 tbsp dijon mustard
2 tsp clove garlic, minced
1/4 tsp pepper
1 lb Roast Beef
14g dried mushrooms
DIRECTIONS

1. Combine oil, mustard, thyme, garlic and pepper; rub all over roast. Finely chop mushrooms; rub all over roast. (Note: If using portobellow mushrooms, instead of chopping, crush to powder using rolling pin.) Insert meat thermometer lengthwise into centre of roast so shaft is not visible. Place on rack in ovenproof skillet or shallow pan. Add 1/4 inch (5 mm) water to pan.

2. Cook roast, uncovered, in 350°F (180°C) oven for 45 to 50 minutes or until thermometer reads 140°F (60°C) for medium-rare. While roast is still in pan, cut off netting with kitchen shears, allowing any bits of crust to fall into pan. Transfer roast to cutting board; tent with foil for 5 minutes to allow temperature to rise an additional 5ºF (3ºC) before carving thinly across the grain.

3.Prepare Creamy Mushroom Sauce. Serve with roast.
Mushroom Sauce

After removing roast from pan, heat 2 tsp butter on stove-top over medium-high heat; sauté 1/4 cup (50 mL) chopped onion until tender. Stir in 1 tbsp all-purpose flour until moistened. Stir in 1/4 cup red wine, scraping up any brown bits from bottom of pan. Stir in 1 cup beef broth; cook, stirring, until boiling and thickened. Season with salt and pepper to taste. Makes about 1 cup.
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