Beef Roast With Wild Mushroom Sauce
|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|
|Vegetable cooking spray||1|
|Water||2 Cup (32 tbs)|
|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|
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.