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Beef Roast With Wild Mushroom Sauce

Diet.Chef's picture
Ingredients
  Beef eye of round roast 1
  Brandy 1⁄2 Cup (8 tbs)
  Sherry wine vinegar 1⁄4 Cup (4 tbs)
  Minced shallots 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Minced fresh parsley 1 Tablespoon
  Dried whole thyme 1 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Vegetable cooking spray 1
  Water 2 Cup (32 tbs)
  Margarine 2 Tablespoon
  Sliced shiitake mushrooms 2 Cup (32 tbs) (Fresh)
  Hot water 1 Cup (16 tbs)
  All purpose flour 2 Tablespoon
  Beef flavored bouillon granules 1 Teaspoon
Directions

Trim fat from roost.
Place roast in a large shallow dish.
Combine brandy and next 7 ingredients in a small bowl, stirring well.
Pour over roast.
Cover and marinate in refrigerator 8 hours, turning occasionally.
Remove roast from marinade.
Place marinade in a small saucepan; bring marinade to a boil, and cook 5 minutes.
Place roast on rack of a broiler pan that has been coated with cooking spray.
Insert meat thermometer into thickest part of roast.
Pour 2 cups water into broiler pan.
Cover roast with aluminum foil, and bake at 450° for 20 minutes.
Uncover roast, and bake an additional 1 1/2 hours or until meat reaches 140° (rare) or 160° (medium), bosting roast frequently with marinade.
Let stand 15 minutes; cut diagonally across grain into thin slices.
Transfer to a serving plate, and keep warm.
Melt margarine in a nonstick skillet over low heat.
Add 2 cups mushrooms, and saute until render.
Add 1 cup hot water, flour, and bouillon granules, stirring until smooth.
Continue cooking until thickened.

Recipe Summary

Method: 
Baked
Ingredient: 
Beef

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