Recipe Details
Ingredients
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1(5 pound)boneless rib-eye roast, left at room temperature for 2 hours before cooking
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2tablespoonsolive oil
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1tablespoonsalt
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2tablespoonsground black pepper (you can grind whole peppercorns in a blender)
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8largegarlic cloves, minced
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2tablespoonsminced fresh rosemary
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½teaspoonminced fresh rosemary for the sauce
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2(8 ounce) packagesbaby bella or domestic white mushrooms, sliced
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1cupchicken broth
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¾cupred wine
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1tablespoonDijon mustard
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1teaspooncornstarch
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2teaspoonswater
Cooking Directions
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Adjust the oven rack to center position and heat the oven to 250 degrees F (120 degrees C).
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Heat a 12-inch oven-proof skillet over medium-high heat. Rub roast on all sides with oil, salt, and pepper. Turn on the exhaust fan, add roast to the hot skillet, and brown it on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
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Pour off all but 2 tablespoons of beef drippings. Add mushrooms to the hot skillet and sauté until well browned, about 8 minutes. Mix broth, wine, and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
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Set a wire rack over the skillet and set roast on the rack. Slow-roast in the oven until roast reaches an internal temperature of 135 degrees F (57 degrees C) for medium-rare. For medium, 140 degrees F (60 degrees C) for medium, about 2 1/2 to 3 hours.
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Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Stir together cornstarch and water in a liquid measuring cup. Add cornstarch slurry and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with sauce.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories355 | |
% Daily Value * | |
Total Fat 18g |
23% |
Saturated Fat 6g |
31% |
Cholesterol 99mg |
33% |
Sodium 1151mg |
50% |
Total Carbohydrate 6g |
2% |
Dietary Fiber 2g |
6% |
Total Sugars 0g |
|
Protein 36g |
73% |
Vitamin C 2mg |
2% |
Calcium 35mg |
3% |
Iron 5mg |
27% |
Potassium 565mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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