Beef Rib Eye Roast With Mushroom Sauce
|Bourbon||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Steak sauce||1 Tablespoon|
|Garlic salt||1⁄2 Teaspoon|
|Lemon pepper seasoning||1⁄2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Beef rib eye roast||5 Pound (1 Piece)|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Water||1⁄2 Cup (8 tbs)|
|Instant beef bouillon granules||2 Teaspoon|
|Browning sauce||2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
In 4-cup glass measure, combine bourbon, 1 cup water, lemon juice, steak sauce, garlic salt, lemon pepper and cayenne pepper.
Pierce roast with a fork in several places.
Place meat in 2 quart oblong glass baking dish.
Pour marinade over roast and cover.
Marinate in refrigerator 8 hours, turning occasionally.
Drain and reserve 1/2 cup marinade.
Insert metal accessory rack.
Place roast on trivet in 2 quart oblong glass baking dish.
Cook to desired doneness according to directions in chart
Mushroom Sauce: In 1 1/2 quart casserole, combine reserved marinade, mushrooms, 1/2 cup water, bouillon granules and browning sauce.
Microwave at high (10) 2 to 3 minutes.
Combine cornstarch and 1/4 cup water; stir into mushroom mixture.
Microwave at high (10) 2 to 3 minutes, until thickened, stirring every minute.