Burgundy Beef Roast
|Cracked black pepper||1 Tablespoon|
|Dried thyme||1⁄4 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Fennel seed||1⁄8 Teaspoon|
|Beef rib eye roast||4 Pound|
|Sliced mushrooms||1 1⁄2 Cup (24 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Olive oil/Cooking oil||1 Tablespoon|
|Beef broth||1⁄2 Cup (8 tbs)|
|Burgundy||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
Combine pepper, thyme, marjoram, cloves, and fennel seed.
Rub pepper mixture over all sides of roast.
Place roast in center of the cooking grill.
Grill 1 to 1 1/4 hours for rare 140Â°F (60Â°C), 1 1/4 to 1 1/2 hours for medium 160Â°F (71Â°C), or 1 1/2 to 1 3/4 hours for well-done 170Â°F (77Â°C).
Cover and let stand 15 minutes before carving.
Meanwhile, for the mushroom sauce, in a 10-inch skillet cook the sliced mushrooms, onion, and garlic in hot oil till vegetables are tender.
Combine broth, burgundy, and cornstarch.
Add to skillet.
Cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Remove from heat.
Blend in butter, 7 tablespoon at a time.
Serve with roast.
Garnish with fluted mushroom caps, if desired.