Roast Beef with Wild Mushroom Sauce
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Roast Beef with Wild Mushroom Sauce
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Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 35 minutes
Prep Time:
 2 hours, 15 min
Cook Method:
Cook Temp:
Directions:
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1. Place dried porcini mushrooms in a
medium bowl or glass measuring cup. Pour
boiling water over them and steep 20 minutes.
Drain, reserving steeping liquid, and
slice porcini. Set aside.

2. Preheat oven to 400°F. Brush 1 Tbsp. of
the oil all over beef, then rub with mushroom-
truffle rub. Place in a roasting pan and
let stand at room temperature for 15 minutes.
Roast beef at 400°F for 10 minutes. Reduce
heat to 325°F and continue roasting for 1
hour, then test for doneness. (Rare meat is
ready when an instant-read thermometer
reads 130°F. For medium rare, the temperature
should be 135°F; for medium, 140°F;
and for well done, with no pink, 150°F.) If
not yet done to your liking, continue cooking
and check again after 5 minutes. When roast
has reached desired doneness, remove from
oven and transfer to a large platter, tenting
with foil. The temperature will keep rising
about 10°F after roast is removed from the
oven. Allow to rest at least 15 minutes. This
enables the meat to set, and it will also retain
more juices. Reserve roasting juices in pan.

3. While beef is roasting, heat remaining
1 Tbsp. oil in a large nonstick skillet over
medium-high heat. Add garlic and sauté 1
minute, until fragrant. Add porcini, crimini,
and shiitake mushrooms and thyme, and
saute until mushrooms are golden brown
and softened, about 5 minutes. Set aside.

4. Make the sauce. Add reserved porcini
liquid to the roasting pan and scrape any
browned bits from the bottom. Transfer
to a medium saucepan and heat on stove
top over medium-high heat. Add broth
and wine. There should be about 3 cups of
liquid. Bring to a boil and reduce by a third,
to about 2 cups (about 5 minutes).

5. Pour 1 cup of the sauce mixture into a
medium bowl. Whisk in cornstarch, making
sure there are no lumps. Whisk cornstarch
mixture back into saucepan. Keep whisking
for 1 minute, until ingredients are blended
and begin to thicken. Turn off heat. Mix in
salt and pepper.

6. Add mushroom mixture to sauce. Heat
on medium-high for 2 minutes, until mushrooms
are heated through.

7. Cut beef in half, then carve each half,
against the grain, into 1.2-inch slices and place
on platter. Add any accumulated beef juices
from the platter and stir into mushroom
sauce. Ladle sauce down the middle of the
beef on the platter. Sprinkle parsley over all.
Serve immediately, with remaining mushroom
sauce in a gravy boat on the side.

Source: Sep/Oct Hannaford's Fresh Magazine
1 oz Porcini mushrooms, dried
1 1/2 cup Boiling water
2 Tbs Hannaford Inspirations Garlic Dipping Oil
3 lb Hannaford Inspirations Angus Beef Boneless Strip Loin Steak
2 Tbs Hannaford Inspirations Cabo Chipotle Rub
6 ea Garlic cloves, minced
6 oz Sliced fresh crimini mushrooms
3 1/2 oz Shiitake mushrooms, cut into quarters
2 Tbs fresh thyme leaves, coarsely chopped
1 cup Beef broth, low sodium
1 cup Dry red wine
2 Tbs Cornstarch
1/2 tsp Sea Salt,
1/2 tsp Black pepper, ground
1 Tbs Finely chopped parsley


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