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Burgundy Beef Roast

Grill.Master's picture
Ingredients
  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)
  Cornstarch 2 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  Mushroom 8 Medium
Directions

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 140°F (60°C), 1 1/4 to 1 1/2 hours for medium 160°F (71°C), or 1 1/2 to 1 3/4 hours for well-done 170°F (77°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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Beef
Interest: 
Party

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