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Beef Rib Eye Roast With Mushroom Sauce

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Ingredients
  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
  Cornstarch 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Beef

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